This soup wasn’t meant as a blog recipe when I made it but the result was so delicious, I just had to share it! I was tired and feeling a bit groggy after my vaccine and wanted to make something nutritious but easy and not requiring any effort. I had some beetroots that were going soft in the fridge so thought I'd pop them in the oven and do something with them. The resulting soup was so delicious and it is full of phytonutrients from the beetroot and wonderful healthy vegan fats from the walnuts, so it’s sure to perk you up if you’re not quite feeling your best.
As promised on my Instagram feed on Friday, this is the recipe for the delicious and super easy roasted beetroot and walnut soup that I made. It hardly warrants a post on the blog as it’s so easy but sometimes that’s exactly what we need isn’t it? This soup started out with me wanting to make something nutritious to eat with minimal effort as all I wanted to do was slob out on the sofa and watch a movie with the kids. And that's exactly what it is - easy, tasty, healthy food!
Quick Tasty Nutrition
I’ve had an exhausting week so I wanted to make something that is high on the nutrition front, low on effort and supports my body to stay fighting fit. I looked in the fridge and saw these beetroots that had been in there for quite some time and definitely needed using up!
You see, I love the idea of beetroots, and sometimes I love eating them, but I can’t say I’m a massive fan. I have to consciously make myself choose to cook with them and then I’m quite particular with how I like them. For me, they have to be either grated raw into a salad, or chopped and roasted (which I love). This time, I didn’t fancy either of those as I was feeling run down and in need of a bowl of comforting soup. I also didn’t really want hassle cooking – I wanted something I could just put in the oven and forget about. And this is where I had the idea to do my favourite roasted beetroots but to make them into a soup! (and then I had the idea to add the walnuts as I needed some protein and fats to make it a whole meal in itself).
This is my kind of reward to effort ratio - just chop up some beetroot, red onion and garlic, roast them in the oven with bay leaves and a sprinkling of herbs, add walnuts at the end, then whizz up with some vegetable stock. So easy, so delicious and so good for you!
Not just confined to comfort food, with this stunning purple pink colour, I think this soup could be a real showstopper of a starter for a dinner party too! (unless you have my brother, Dirk, over – who always texts me before every visit to remind me that he doesn’t like beetroot!). You could also make some croutons with any leftover bread - see this vegan gluten free bread recipe for crouton-making suggestions.
So if you have some beetroots festering at the bottom of your veg drawer and you don’t know what to do with them, (or heck, even if you don’t! Go and buy some!) then give this recipe a whirl for easy, delicious and nutritious food at its best! It's also great to use with leftover roast or air fried beetroot!
More soup recipes
Well I do love a bowl of soup so there are quite a few soup recipes on this blog already! You might like these:
- Veggie Noodle Soup - A richly flavoured miso-based vegetable soup with puy lentils, tiny diced vegetables and gluten-free noodles make this a wonderfully comforting vegan soup.
- Spiced Pumpkin and Sweetcorn Soup - This pumpkin and sweetcorn soup is a wonderful cheery yellow with warming turmeric and soothing coconut milk to make a little bowl of joy.
- Velvety Spinach and Cannellini Soup - This comforting bowl of goodness is rich, creamy and intensely satisfying. A healthy vegan and gluten-free soup that is filled with iron-rich spinach, protein-packed cannellini beans and probiotics from miso paste.
Recipe Card 📖
Roasted Beetroot and Walnut Soup
- 600 g beetroot (about 3 big beetroots)
- 2 red onions
- ½ garlic bulb (cut a whole garlic bulb in half vertically)
- 1-2 tbsp olive oil
- 2 dried bay leaves
- 1 tsp mixed herbs
- salt and pepper (a good sprinkling)
- 800 ml vegetable stock
- 25 g walnuts
- Set the oven to 200°C.
- Prep the veg:a. Peel the beetroots and cut into cubes (about 2cm cubes).b. Peel and chop the red onions into large chunks (about the same size as the beetroot).c. Take the half garlic bulb and slice off the top (discard the top).
- Put all the veg in a roasting tin with the olive oil, herbs and salt and pepper. Mix it all about with your hands then put in the oven for 45 minutes (stirring once half way through cooking time).
- Towards the end of the cooking time (after about 40 minutes), check the beetroot is soft by inserting a knife into the middle of one piece. If nice and soft, add the walnuts and continue roasting for 6 more minutes (turning the walnuts half way through).
- Pour the whole lot into a food processor or blender (you might have to do it in batches) and add the vegetable stock. Whizz to a smooth consistency. Taste and adjust the seasoning as necessary and add more stock if you like a thinner soup.
- You can leave out the walnuts if you don’t like them – or add a different nut instead.
- This roasting mixture (before whizzing up) is also delicious as a side dish to other meals!
I’d love to know how you get on with this recipe. Let me know what you think in the comments section below and please give it a star rating too! Thank you!