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Balsamic beetroot soup

I love beetroot soup during the cold months! It’s healthy, hearty and earthy - the perfect immune booster. This vegan balsamic beetroot soup is super easy to make, particularly if you do the baking part ahead. Serve it with bread or scones. If dairy is not an issue for you, add a dollop of soured cream to it, just before serving.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 medium beetroots
  • 2 cloves of garlic
  • 1 red onion
  • 1 tsp dried oregano or fresh thyme
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 500 ml vegetable stock
  • 1 handful fresh basil
  • Balsamic vinegar to serve

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the beets and onion into wedges (don’t peel them) and put them in a baking tray. Tuck the garlic between them. Scatter the herbs on top, drizzle with oil and vinegar, then cover the tray with foil.
  3. Bake in the oven for 30 minutes or so, until the veggies are soft.
  4. When the veggies have cooled down a bit, remove the skins and rough parts. (You can chill them, if you want to make the soup later).
  5. Put the beet, onion and garlic pieces into a saucepan, including any cooking jus. Add the stock and bring to the boil. Simmer for a few minutes, then turn off the heat. Add the basil and, using a stick blender, blitz the broth into a thick, smooth, velvety soup. Season with salt and pepper, if needed.
  6. Serve with a spoonful of balsamic vinegar.