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.

Not too trickyNot too tricky Gluten free Wheat free Low fat, low sugar, diabetic friendly Freezable recipe
Add to favourites

Click on a star to rate this recipe!

Average rating 2.3 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

1 hr

Total time

70

Meal

  • soups-starters
  • lunches

Servings

2

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
  • ¼ cup coconut milk plus extra to serve
  • A generous pinch of sea salt
  • A pinch of black pepper

For the walnut croutons

  • ½ cup walnuts
  • ¼ tsp chia seeds
  • 2 tsp chopped fresh rosemary
  • 1 tsp melted coconut oil
  • ¼ tsp sea salt

Instructions

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. 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.
  3. 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.
  4. Line a shallow oven tray with baking paper. Tip the nuts out onto the oven tray and spread the mixture evenly.
  5. Once the beetroot is cooked, remove from the oven and set aside. Reduce the oven to 140°C.
  6. Transfer the walnuts to the oven to bake for 15 minutes, turning halfway through. Set aside to cool completely.
  7. Heat a tablespoon of olive oil in a large pan over a low/medium heat and sweat the garlic and onion until tender.
  8. Add the chopped rosemary and fresh ginger to the pan and stir to combine.
  9. Dice the cooked beetroot and add to the pan, season with salt and pepper and stir well.
  10. Add the hot vegetable stock to the pan and bring the soup to a boil, then reduce to a simmer for 10 minutes.
  11. Add the coconut milk to the pan and stir through the soup.
  12. Transfer the soup to a blender and blend until silky smooth.
  13. Scatter with walnut croutons to serve and an extra drizzle of coconut milk if desired.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Deep South Pasta Casserole

Add to favourites
For this recipe, no pasta pre-cooking is required — just throw everything into the casserole dish! I don’t like doing extra dishes, so I love a recipe that keeps things…

Ethiopian Lentil Stew (Mesir Wat)

Add to favourites
There is a quick and a longer version of this recipe – it’s really worth making the spiced butter and berbere spice blend if you’ve got the time. If not,…

Speedy Marinated Tofu

Add to favourites
This tofu makes the perfect accompaniment to lots of dishes from Buddha bowls, pasta, salads (cold and warm), poke bowls, stir fries, noodle dishes – just about anything really! We…