This soup is the perfect effort : reward ratio – very simple to make with minimal hands-on effort, but super healthy and absolutely delicious too! Full of lots of phytonutrients from the beetroot and wonderful healthy vegan fats from the walnuts, it’s sure to perk you up if you’re not quite feeling your best.
½garlic bulb, (cut a whole garlic bulb in half vertically)
1-2tablespoonolive oil
2dried bay leaves
1teaspoonmixed herbs
salt and pepper, (a good sprinkling)
800mlvegetable stock
25gwalnuts
Instructions
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.
Notes
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!