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Roasted Beetroot Soup - Georgie Eats

ROASTED BEETROOT SOUP

A proper winter warmer made with only 5 ingredients. Definitely make a double batch and keep some in the freezer - you won't want to be without it!

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 3 servings

Ingredients

  • 500 g raw beetroot scrubbed
  • extra virgin olive oil
  • 1 onion finely chopped
  • 400 g can cannellini beans drained & rinsed
  • 650ml-750ml vegetable stock
  • 1-2 tsp wasabi paste
  • sea salt & freshly ground black pepper

Instructions

  1. Preheat the oven to 180°c (fan assisted)/390°f/gas 6.

  2. Top, tail and quarter the beetroots and place onto a sheet of foil. Drizzle with olive oil and season with a good pinch of salt, then scrunch the foil around them to create a parcel. Place the parcel on a baking tray and roast for 1 hour, or until the beetroot is nice and tender.

  3. Warm a good glug of olive oil in a large saucepan over a medium heat. Once hot, add the onion and a pinch of salt and fry for 8-10 minutes, or until soft and translucent. Add the cannellini beans, stock and wasabi (start with less as you can always add more later), then bring to a boil. Reduce the heat and to a simmer and cook for 5 minutes.
  4. Remove the pan from the heat and add the roasted beetroot. Blend the soup until completely smooth, adding more stock if you would prefer it slightly thinner. Season to taste with salt, black pepper and/or more wasabi.

  5. Reheat the soup in the pan until piping hot, then divide between bowls and top with a swirl of olive oil and a good crack of black pepper.