Name: Roasted beetroot and squash soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 medium beetroot; 1 red onion; ½ butternut squash; 1 carrot; 2 Tbsp olive oil; For the sauce:; 500 ml passata; 2 cloves of garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp oregano; Chilli flake, optional; 1 handful of coriander leaves; 1 tsp apple cider vinegar or lime juice; 300 ml vegetable stock; Salt and pepper; 1 tin of chickpeas

Roasted beetroot and squash soup

11 Dec 2021

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

This roasted beetroot and squash soup with chickpeas is perfect on cold winter days. It’s vegan and super healthy too (boost your immune system). Serve it with wholesome bread or crackers.

Ingredients

4 medium beetroot
1 red onion
½ butternut squash
1 carrot
2 Tbsp olive oil
For the sauce:
500 ml passata
2 cloves of garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp oregano
Chilli flake, optional
1 handful of coriander leaves
1 tsp apple cider vinegar or lime juice
300 ml vegetable stock
Salt and pepper
1 tin of chickpeas

Instructions

Preheat the oven to 190°C.
Peel the beetroot, carrot and squash then cut them into bite-sized chunk. Peel then thickly slice the onion. Scatter them in a roasting dish.
Pour over the oil, season with salt and pepper, then toss well and roast for 20 minutes.
Meanwhile, mix the passata with the minced garlic, paprika, cumin and oregano. Add a couple of pinches of chilli flakes, if you’d like it a bit spicy.
After 20 minutes of roasting, take the tin out of the oven and toss the vegetables. Pour over the passata mixture and toss again.
Roast for another ten minutes, then take it out of the oven and let it cool a bit.
Transfer the whole content of the tin into a saucepan and add the coriander leaves. Using a hand-held blender, process the mixture into a smooth, silky sauce.
Turn the heat on and add enough stock to make a thick soup.
Drain the chickpeas and add to the soup.
Simmer for 5 minutes, then stir in the vinegar or lime juice.
Serve warm.