This gorgeous Roasted Tomato and Beetroot Soup is one of our all time favourite soup recipes; so simple, colourful and delicious.
And of course healthy (but shhh.. don’t tell anyone!)
The tomatoes & beetroots are roasted to really bring out their flavour in the soup, which also reduces the need
to add sugar to take away from the acidity of the tomatoes. The whole soup has a great sweetness to it, a lot of which comes from the beetroot. You probably won’t need to add any extra sugar to counterbalance the tomatoes, however if you do, use a little bit of brown or coconut sugar- and add sparingly until you have the right balance.
Roasted Beetroot & Tomato Soup
To finish this soup off, we like to add dukka to it for a spicy contrast. Dukka can transform any dish; it originated from
Egypt and has a beautiful aroma of gorgeous spices. It’s not just great on soup, but you can sprinkle
it on salad, avocado on toast or use it to liven up potatoes or greens. It’s brilliant used as a dip for bread with a little olive oil. It can be bought pre-made easily, however to make it is SUPER easy, and also can be customized with your own favourite flavours. Make loads and keep in a jar, ready to sprinkle over whatever…
Serve this soup with some flatbreads (like our easy flatbread recipe) and a sprinkle of extra herbs.
A gorgeously red vegan soup that's perfect for chilly weather.
- 6 ripe tomatoes
- 2 medium beetroot
- ½ medium onion
- 2 sticks celery
- 5 garlic cloves
- 2 teaspoon coconut nectar or brown sugar if needed
- 2 tsp vegetable stock and 200ml boiling water make your own or use a good brand like Marigold Bouillon
- 1 tsp salt
- ½ tsp pepper
- 1 cup water
- 4 tbsp olive oil
- Cumin seeds
- Coriander seeds
- Fennel seeds
- Dried thyme
- Sesame seeds
- Sunflower seeds
- Hazelnuts
- Salt
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Turn the oven on to 180⁰C. Peel the beetroot with a knife and cut into small chunks. Drizzle with 1 tbsp of olive oil and roast in oven for 45 mins or until the edges have browned a bit.
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Cut tomatoes in half and drizzle with 1 tbsp of olive oil. Roast for 15 minutes or until edges have browned.
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Dice onion and celery. Fry in a pan with the remaining 2tbsp of olive oil until soft. Crush the cloves of garlic and add to the onion and celery, along with the salt and pepper.
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Make up the stock with boiling water, and add to the pan.
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Once the beetroot and tomatoes are sufficiently roasted, place them in blender (you may have to do this in two batches depending on the size of your blender), and blend with the cup of water and the coconut nectar.
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Add the blended vegetables to the pan and allow to cook for another 15 minutes for full flavour.
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Serve with a couple of teaspoons of dukka sprinkled across the top.
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