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.