Roasted Beetroot Soup

This is my take on healthier Russian “borsch”. Instead of boiling beetroot and other veggies until they loose their nutrients, I decided to roast beetroot in the oven and add it just before liquidising the soup for more intense colour and flavour. It is much healthier that way and there is not need to add beetroot juice or “kvas” for colour at the end.

Serves 4:

  • 1 onion, sliced
  • 700g raw beetroot (about 6 small beets), peeled
  • 3 carrots, cut into thick coins
  • 2 celery sticks, sliced
  • 2 garlic gloves, sliced
  • 1 x 400g can of tinned chopped tomatoes
  • 1 tbsp tomato puree
  • A  few pinches of any dried herbs you fancy
  • 1 Bay leaf
  • 4 whole peppercorns
  • 300 ml. vegan, yeast free vegetable stock
  • fresh parsley to garnish

1. Preheat the oven to 200C and place beetroots on slightly oiled roasting tray. Cut them if they are big. Roast for about 25-30 minutes or until the knife gets through it easily.
2. Meanwhile, saute onion in a little bit of water for a few minutes until soft.
3. Add carrots and celery and cook for 5 minutes, stirring occasionally.
4. Add herbs and bay leaf (don’t forget to remove it before liquidising), peppercorns, stock, tinned tomatoes, tomato puree and garlic, bring gently to the boil, then cover and simmer until carrots are tender.
5. Add roasted sliced beetroot and liquidise by hand or in blender. If using blender let the soup cool a little.

Serve hot or chilled with parsley and some nice bread. I served it with my wholemeal bread and homemade humus.

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