Roasted beetroot soup with green peas
This roasted beetroot soup with green peas is the perfect warming yet zingy soup on cool, early spring evenings. It’s healthy, vegan, hearty and delicious! The baking part can be done well ahead, then the soup takes only 5 minutes to make! If you’re not vegan, serve it with feta cheese crumbled on the top or a dollop of yoghurt/crème fraîche.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the beets and onion in half (don’t peel them) and put them in a baking dish. Tuck the garlic between them (again, no need to peel them). Drizzle with the oil, then cover the tray with foil.
- Bake in the oven for 30 minutes or until the veggies are soft. Let them cool in the dish.
- When the veggies have cooled down, remove the skins and rough parts. Push the garlic flesh out of its skin. (At this point, you can chill the peeled veggies for later use).
- Put the peeled vegetable in a saucepan. Add the stock and the green peas and bring to the boil. Simmer for a couple minutes, then turn off the heat. Add the dill and, using a stick blender, blitz the broth into a thick, smooth, velvety soup. Season with salt and pepper, if needed.
- Add a spoonful of cider vinegar, then serve.