Roasted Beetroot Soup


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Roasted Beetroot Soup with Rosemary Walnut Croutons

This rich and creamy soup is sweet with roasted beets and velvety coconut milk. To add a little texture, the dish is finished with crunchy walnut and chia croutons, seasoned with a little rosemary and sea salt.
This vibrant soup is a hearty and warming addition to your lunch.

Prep Time10 minutes
Cook Time1 hour
Servings: 2 people

Ingredients

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

Instructions

  • 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.

Notes

CNM recommends the use of organic ingredients.