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Beetroot & Red Pepper Soup


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Rate this recipe 4.3/5 (16 Votes)


  • 900 g fresh beetroots
  • 2 red onions
  • 2 red peppers (I used poblano)
  • 5-6 cloves garlic
  • 500 nl vegetable stock
  • olive oil
  • black pepper
  • yogurt or sour cream to top


Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from


Step 1

Preheat your oven to 180C (fan oven).

Quarter the beets (keep the skins on), place on a foil lined baking tray and drizzle with olive oil. Mix them around a little to make sure they are coated in oil then sprinkle with black pepper. Roast for around 40 minutes or until tender.

About 20 minutes in to baking, add the two quartered red onions and the cloves of garlic. Leave the skins on the garlic as they tend to dry out and burn if peeled. Once they've been roasted the clove pops out of the skin really easily if you give it a little squeeze.

Grill the red peppers under a medium heat until the skin starts to blacken - this is what adds a really tasty smokiness to the soup. Take out the seeds one the peppers are cool enough to handle.

Put all of the veg and the garlic into a blender and pulse them a little bit until they start to break up. Add a bit of the veg stock if you've having a hard time getting them to blitz up. Turn up the blender so everything starts whizzing around and add the rest of the stock little by little.

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