Roasted Beetroot Soup with Rosemary Walnut Croutons
This vibrant soup is a hearty and warming addition to your lunch.
For the soup
- 4 medium beetroots
- 4 cups hot vegetable stock
- 2 cloves of garlic
- 2 tbsp olive oil
- 1 small red onion
- 1 tbsp chopped fresh rosemary
- 1 tbsp grated fresh ginger
- 1/4 cup coconut milk plus extra to serve
- A generous pinch of sea salt
- A pinch of black pepper
For the walnut croutons
- 1/2 cup walnuts
- 1/4 tsp chia seeds
- 2 tsp chopped fresh rosemary
- 1 tsp melted coconut oil
- 1/4 tsp sea salt
- Preheat the oven to 200 degrees Celsius, 180 degrees fan assisted.
- Peel the beetroot and slice in half. Arrange on a shallow oven tray and drizzle with a tablespoon of olive oil. Place in the oven to roast for 35-45 minutes until tender and caramelised.
- Whilst the beetroot cooks you can prepare the walnut croutons. Add all the crouton ingredients to a small mixing bowl and stir together well to combine, ensuring the walnuts get evenly coated in the seasonings and seeds.
- Line a shallow oven tray with baking paper. Tip the nuts out onto the oven tray and spread the mixture evenly.
- Once the beetroot is cooked, remove from the oven and set aside. Reduce the oven to 160 degrees Celsius, 140 degrees fan assisted.
- Transfer the walnuts to the oven to bake for 15 minutes, turning halfway through. Set aside to cool completely.
- Heat a tablespoon of olive oil in a large pan over a low/medium heat and sweat the garlic and onion until tender.
- Add the chopped rosemary and fresh ginger to the pan and stir to combine.
- Dice the cooked beetroot and add to the pan, season with salt and pepper and stir well.
- Add the hot vegetable stock to the pan and bring the soup to a boil, then reduce to a simmer for 10 minutes.
- Add the coconut milk to the pan and stir through the soup.
- Transfer the soup to a blender and blend until silky smooth.
- Scatter with walnut crotons to serve and an extra drizzle of coconut milk if desired.