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Roasted beetroot and squash soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. Pour over the oil, season with salt and pepper, then toss well and roast for 20 minutes.
  4. 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.
  5. After 20 minutes of roasting, take the tin out of the oven and toss the vegetables. Pour over the passata mixture and toss again.
  6. Roast for another ten minutes, then take it out of the oven and let it cool a bit.
  7. 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.
  8. Turn the heat on and add enough stock to make a thick soup.
  9. Drain the chickpeas and add to the soup.
  10. Simmer for 5 minutes, then stir in the vinegar or lime juice.
  11. Serve warm.