Easy and delicious soup, with roasted beetroot. Tastes earthy and rich, and its amazingly filling and wholesome! A firm favourite
- 4 large raw beetroots (the kind with roots, leaves and dirt on)
- 4 large carrots
- 2 red peppers
- 1 large white onion
- 3 garlic cloves
- 1 small chilli (more or less depending on heat)
- 750ml chicken stock
- 1 tbsp olive oil or 1 tbsp coconut oil
Preheat the oven to 175c.
Roughly chop the beetroot, carrots, onions, garlic and peppers into small chunks.
Chuck into an oven dish a drizzle with olive oil, or add melted coconut oil.
Roast all the veg for 45mins to an hour. Tossing half way, you want some colour and them all to feel soft.
Once cooked, put into a sauce pan and add the stock. You want the stock to cover all the veg, so you may need to add some more stock or water.
Using a blender of any kind, either a stick blender, nutribullet, or any old blender you have hanging around. Blitz it all up (if using a normal blender or nutribullet you may have to do this in batches). Season, and finito!
Depending on how thick you like your soup, you can add more stock or water.
This can then be served straight away, or kept covered in the fridge for up to a week.
Watch out when you heat it up in a saucepan, as if its spits, the beetroot will likely stain whatever it hits!
I love to serve mine with a drizzle of extra virgin olive oil, or a dollop of creme fraiche.