Recipe for Roasted Yellow Beet Root Soup “Beet”ing the Cold in London – forecast sun


Good news for residents of the U.K. worried about the coming winter weather. “This year’s winter is not going to be nearly as cold or snowy as last year,” Senior Meteorologist Alan Reppert said. Still, it’s time to pull out your scarves and winter coats. Reppert is forecasting that the coldest air of the season will blow into the United Kingdom in November and early December. By mid-December, Londoners will get a break from the cold that they experienced last year.


Roasted Yellow Beet Root Soup

Meal type Beets, Tomatoes
Season Fall, Spring, Winter


  • 6 big yellow beets as big as your fist

  • 2 big shallots

  • 6 big tomatoes

  • Olive oil

  • Salt and pepper

  • Water

  • Pesto


1 Peel the beets and cut them into eighths.
2 Do the same with the shallots if they are the big ones or simply take about 6 small shallots and halve them.
3 Halve the tomatoes.
4 Put all the vegetables in a big roasting pan and drizzle olive oil over them and add salt and pepper.

5 Bake at 200 C (400 F) for 1 hour and then scrape out roast veg and the pan juices into a big saucepan.
6 Cover with water and cook for 15 minutes (5 in a pressure cooker) or until the beets are soft enough to blend.
7 Blend with a hand blender and then add more water until the soup is the consistency you like.

8 Serve with a drizzle of pesto and a splash of olive oil and some amazing, hearty sourdough bread.


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