Roasted Beetroot Soup

Roasted Beetroot Soup

Rich, smooth, vibrant… perfect


Roasted, healthy and easy beetroot soup. Perfect if you are detoxing, losing weight or trying to stay healthy. It is quick in preparation, not to mention how tasty.


I love it for its simplicity and endless options when it comes to preparing it and serving.


I prefer mine with egg and fresh dill but hey, you can go with some natural yogurt, breadcrumbs, feta or seeds.


The same goes with preparation. If you prefer it stronger use more beetroot.

You can easily add some carrots, celery, and parsley. Go crazy with this one as you can’t mess it up.




– 5 large beetroots, skinless, cut into smaller peaces

– 3 large tomatoes cut into quarters

– 4-5 garlic cloves

– 1 large onion, chopped

– 1 tbsp fresh or dry thyme

– Olive oil

– 1 egg

– Dill

– Salt

– Pepper





  • Preheat oven to 180C/350F
  • On baking tray lay beetroots, onions, tomatoes. Sprinkle with olive oil and season with salt, pepper and thyme.
  • Cook for 8-10 minutes.
  • Roasted vegetables put into medium pot and add 2-3 cups of water. Cook for 10-15 minutes.
  • When ready and vegetables are soft blend all of them until smooth.
  • Serve with fresh dill and egg

Enjoy! 🙂

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