Roasted Beetroot & Tomato Soup
Prep Time
40 mins
Cook Time
25 mins
Total Time
1 hr 5 mins

A gorgeously red vegan soup that's perfect for chilly weather. 

Course: Main Course, Soup
Servings: 3
Author: Vanessa
For the soup
  • 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
For the dukka : Use around 1 Tbs of each of the ingredients and blend to taste
  • Cumin seeds
  • Coriander seeds
  • Fennel seeds
  • Dried thyme
  • Sesame seeds
  • Sunflower seeds
  • Hazelnuts
  • Salt
For the soup
  1. 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.
  2. Cut tomatoes in half and drizzle with 1 tbsp of olive oil. Roast for 15 minutes or until edges have browned.
  3. 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.
  4. Make up the stock with boiling water, and add to the pan.
  5. 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.
  6. Add the blended vegetables to the pan and allow to cook for another 15 minutes for full flavour.
  7. Serve with a couple of teaspoons of dukka sprinkled across the top.