Roast beetroot & thyme soup
- Lucy Lord
- 7 days ago
- 2 min read
Simple, nourishing and deeply comforting. Vibrant in colour with earthy and sweet roasted beetroots. Finish with a swirl of yoghurt and warm, crunchy bread or a sprinkle of dukkah for some crunch. Simple yet beautiful and perfect for easy lunches or light dinners.
Time to prep : 10 minutes
Total time to make : 50 minutes
Serves : 4
Ingredients
500g raw beetroots, scrubbed and cut into cubes
3 tbsp olive oil
2 tbsp balsamic vinegar
2 sprigs of thyme, leaves removed
1 yellow onion, sliced
2 leeks, sliced
1.5 litres vegetable stock
Salt & pepper, to season
To garnish: Natural yoghurt, dukkah and fresh dill
Method
Preheat a fan oven to 200°C.
Place the cubed beetroot on a baking tray and drizzleover half the olive oil, the balsamic vinegar, thyme leaves and a good pinch of salt. Roast in the oven for 50 minutes until the beetroot is tender and starting to caramelise.
Meanwhile, heat the remaining olive oil in a heavy-based saucepan over a medium heat and sauté the onion and leeks until soft and translucent, about 15 minutes.
Stir the roasted beetroot chunks into the pan and pour over the stock. Bring to the boil then reduce to a simmer for 5 minutes. Remove from the heat and then use a hand-held blender to blitz the soup until it’s smooth. Season to taste.
Pour into bowls and top each with a dollop of natural yoghurt, a tablespoon of dukkah, some fresh dill and a good crack of black pepper.
Nutritional Information
(per serve)
215 calories
4g protein, 28g carbs, 11g fat
Good to know
Vegan, gluten free.
Storage. Store in the fridge for up to 5 days or freeze for up to 3 months.
