All Recipes
Serves 4Allergens - dairy (optional)
CategoryBites, Sides


  • 3 medium beetroot (500g)
  • 1 large carrot (150g)
  • 1 medium onion
  • 2 cloves garlic
  • 1 sprig of fresh thyme or half tsp dried thyme
  • 500ml vegetable stock (a stock cube is fine for this)
  • vegetable oil
  • juice of one orange
  • plain yoghurt (optional)

“You could use a parsnip or celeriac in this soup either as an
add on or instead of the carrot.”

What to do

  1. Pre heat oven to 190oC/gas 4-5
  2. Peel and chop the beetroot and carrot and put into a roasting pan with a little
    oil. Mix the vegetables around so all covered with oil, and roast for 30 minutes
  3. Peel and chop the onion and add to the pan, together with whole garlic
    cloves (skin on) and thyme leaves. Roast for a further 30 minutes until all the
    vegetables are soft.
  4. Remove pan from the oven asnd squeeze garlic cloves out of their ‘jackets’.
  5. Put everything into a saucepan and add the stock, bring the mix to the boil
    and then immediately turn down the heat to a simmer for about 20 minutes.
  6. At this point you can either leave the soup chunky or you can blend it using a
    food processor, a stick or jug blender, or even a potato masher.
  7. Add the orange juice.
  8. Serve with a swirl of plain yoghurt.