Late Autumn and early Winter months, we can always celebrate the humble yet vibrant beetroot. It’s a such nutrient-packed super healthy vegetable. From smoothies, and freshly squeezed beetroots shots, soups, to tahini pink beetroot sauces ( perfect for a retreat ) , roasted beetroots, beets are so versatile and add that gorgeous warming, earthy flavour to a dish.
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 Winter colder days!
And, don’t forget to check out 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