As November rolls in with its crisp air and shorter days, there’s no better time to celebrate the humble yet vibrant beetroot. My November Favourite vegetable!
This deep red root vegetable is not only stunning in colour but also packed with health benefits that make it a perfect choice for the season. Beets are rich in nutrients like folate, manganese, and potassium, nitrates – regulates blood pressure and improves circulation. Beets are great for supporting heart health, digestion, and even cognitive function. Their natural sweetness and earthy flavour shine in this heartwarming soup, offering a delightful way to fuel your body and soul during colder days.
Roasting the beets enhances their caramelised sweetness, creating a rich, robust base for the soup, while the addition of carrots, fennel, and a touch of spice adds layers of warmth and complexity. Whether you’re looking for a quick weekday meal or an elegant starter for a dinner party, this recipe has you covered.
The optional Gorgonzola cheese topping brings a luxurious tanginess, while fresh herbs like parsley or dill offer a refreshing finish.
Fuel Your Day with Heart-Friendly Beetroot Soup
Ingredients
- 4 medium-sized fresh beetroots, peeled and diced
- 2 medium carrots, peeled and diced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp fennel seeds
- 1 small red chilli (optional, adjust to taste)
- 1 tbsp olive oil or butter
- 500 ml cups vegetable stock (or water)
- 1/2 tsp miso paste
- Salt and freshly ground black pepper, to taste
- 1 tsp ground cumin (optional for added warmth)
- 1/2 tsp smoked paprika (optional for a subtle smoky flavour)
- 1/4 tsp cayenne pepper
- Fresh parsley or dill, for garnish
- Gorgonzola cheese (optional, for serving)
Instructions:
1. Prepare the Ingredients: Peel and dice the beetroots and carrots. Chop the onion and garlic.
2. Roast the Beets: Preheat the oven to 400°F (200°C). Wash, peel, and dice the beetroots into chunks. Toss them with a little olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 25-30 minutes, turning halfway, until tender and slightly caramelised.
3. Sauté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Add garlic, fennel seeds, and chilii (if using), and sauté for another 2 minutes until fragrant.
4. Cook the Vegetables: Add the diced carrots, fennel seeds to the pot. Stir well and let it cook for 10 minutes. After roasting, add the beets to the pot during the ” Add Spices and Stock ” step. The roasting process means the beets will already be softened, so you may need to simmer for less time.
5. Add Spices and Stock: Sprinkle in cumin and, smoked paprika, cayenne pepper if using, stir for 5 minutes, then pour in the vegetable stock mixed with miso paste. Bring to a boil, then reduce heat to low, cover, and let simmer for 30-45 minutes, until the vegetables are tender.
6. Blend the Soup: Using any blender or a high-powered blender (like a Vitamix), blend the soup until smooth. Adjust the consistency by adding more stock or water if needed.
7. Season: Taste and season more with salt and pepper if needed to your preference.
8. Serve and Garnish: Ladle the soup into bowls and top with fresh parsley or dill. For an indulgent touch, crumble Gorgonzola cheese over the soup before serving.
Optional Pairing:
Serve with a slice of fresh sourdough bread or a dollop of plain yogurt for added richness.
Enjoy this vibrant, heart-friendly beetroot soup—perfect for a nourishing November meal!
And, don’t forget to check out last month dish – Warming red lentil dhal with roasted vegetables dish – October favourite vegetable – butternut squash! Click here for the full recipe.
More from red vibrant beets and, me… soon.
Julia x