Velvet roasted beetroot soup

Image: © Theofano Vetouli

An elegant winter vegetable soup that makes for a perfect starter, the roasted vegetables give a delicious aroma and depth of flavour, while the bright purple colour makes a beautiful presentation, ideal for festive occasions.

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Total Time: 50 minutes

Ingredients

Servings: 4
  • 500 g
    beetroot
  • 250 g
    sweet potatoes
  • 125 g
    parsnips
  • 4 tbsp
    olive oil
  • ½ tsp
    flaky salt
  • several dashes
    fresh ground pepper
  • 1 tbsp
    maple syrup optional
  • ¼ tsp
    fresh rosemary chopped
  • ½ tsp
    lemon rind chopped or grated
  • 1 tsp
    sage dry (or 1 tbsp fresh, chopped)
  • 1 clove
    garlic crushed
  • 1000 ml
    vegetable stock
  • 200 ml
    coconut cream or oat cream

Instructions

  1. Preheat the oven to 200°C (top and bottom elements).

  2. Wash, peel, and cut the veggies into chunks.

  3. Put them on a baking tray, drizzle with 3 tbsp olive oil, and add the spices and maple syrup (if using), along with the herbs and lemon rind. Mix well and roast in the oven for 25 minutes.

  4. In a medium pot, heat up the remaining 1 tbsp of oil and gently fry the garlic in it over a medium heat. Then add the veggies and the vegetable stock and let everything cook for 5-10 minutes, until the veggies are very soft.

  5. Blend the soup with a stick blender until velvety smooth.

  6. Serve and top with the remaining coconut (or oat) cream and add more herbs if desired.

Courses: Soup, Starter
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 10-15 ingredients
Taste: Creamy, Savory
Preparation method: Blender, Cooking, Oven, Roasting
Type of dish: Soup

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.

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