Roasted Beetroot and Carrot Soup

Makes: 4 portions
Nutrition: per portion 147 Kcal; Fat: 11,25 gr; saturated fats: 1,59 gr; monounsaturated fats: 7,66 gr; polyunsaturated fats: 0,68 gr; carbohydrates: 7,76 gr; Sugars: 7,09 gr; Fiber: 6,12 gr; Protein: 3,49 gr; salt: 0,89 gr.

Preparation & Cooking time: 1H15 mins


  • 500g raw beetroot
  • 250g carrots
  • 3 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 organic vegetable stock
  • Pinch of salt
  • 1 ½ tsp of mix of dried oregano, thyme and rosemary
  • 3 cups of water


  • 2 tsp of Hemp hearts


1 Heat oven to 180 degrees. Drizzle beets and carrots with 2 tbsp of olive oil olive oil and roast in parchment-lined foil until tender, about 45 min.

2 Meanwhile, cut garlic cloves and dilute vegetable stock in and 3 cups warm water. and set aside. Take beets and carrots out; let cool and quarter (peeling is optional).

3 Heat 1 tablespoon of olive oil in a pot over medium heat. Add beets, carrot, garlic, thyme, oregano and rosemary, and diluted vegetable stock. Season with sea salt.

4 Bring to a boil, then reduce heat and simmer, 5 minutes. Let cool slightly, then puree in a blender until smooth.

5 Top with the hemp hearts just before you serve & eat.

Note | Recipe and photo results from work in partnership with Ildiko Varga


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