Roast Beetroot Soup

Serves 6


4 large/ 8 small fresh beetroot

1/2 onion, diced

1 carrot, diced

1 celery stick, diced

1 garlic clove, crushed

1.5 litres chicken bone broth, chicken stock or vegetable stock (Bouillon will do)

2tbsp apple cider vinegar


optional sourdough creme fraiche & dill to serve


Turn on your oven to 180C. Clean the beetroot, using a nailbrush if you need to  remove any soil. Chop off the stalks. Place the beetroot in an oven tray and roast for 30mins to 1hr, until softened. The skins should be wrinkled and visibly detaching from the vegetable. Don't worry if the beetroot is charred, this is a sign of caramelisation and is key to adding flavour to your soup.

Meanwhile make the soffrito. Sweat the onion, celery, carrot and a pince of salt in a little vegetable oil on a medium heat until it starts to soften. Add the garlic and stir well.

When the beetroot have cooked and cooled, put on a pair of food gloves and peel the skin off. You shouldn't need to but you can use a small knife if the skin is still firmly attached. Chop up the beetroot and add it to your soffrito.

On a medium heat, add a splash of apple cider vinegar to your vegetable mix and stir. A minute later, add your chicken bone broth or stock. Bring to a simmer for ten minutes.

Blend your soup with a nutribullet, which is my gadget of choice because it makes a smooth and creamy soup. I like the RX model because it processes hot liquids without the cup exploding. Of course you can use any kind of hand held or machine blender.

To serve make sure the soup is hot and seasoned with salt to taste. Add optional sourdough, creme fraiche & dill.