Roasted Beetroot & Feta Soup

A rich and warming soup combining earthy roasted beetroot with sweet vegetables, smoked paprika and creamy feta.

Roasting the vegetables brings out their natural sweetness, while smoked paprika adds a gentle depth of flavour to this vibrant soup. Finished with crumbled feta and served with crusty bread and butter, it's a comforting dish that's ideal for a relaxed lunch or supper.

A colourful recipe from the Helenium Tea Room, making the most of simple ingredients and warming flavours.

Prep time: 15 mins | Cook time: 1 hour 30 mins | Difficulty: Easy | Serves: 4

Ingredients

• 4 medium beetroot, washed and peeled.
• 2 medium white onions, roughly chopped.
• 3 garlic cloves.
• 2 carrots, washed and peeled.
• 200g feta cheese.
• 1 litre vegetable stock.
• 4 tbsp vegetable oil.
• 1 tsp smoked paprika.
• Salt and freshly ground black pepper

To Serve

• Crusty bread.
• Butter.

Method

1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
2. Cut the beetroot and carrots into similar-sized pieces and place in a large roasting tray with the chopped onion, garlic and 100g of the feta.
3. Drizzle over the vegetable oil and season with salt, freshly ground black pepper and smoked paprika. Cover the tray tightly with foil.
4. Roast for 1 hour, then carefully remove the foil and return to the oven for a further 20 minutes, until the vegetables are tender and lightly caramelised.
5. Transfer the roasted vegetables and feta to a large saucepan. Add the vegetable stock and bring gently to a simmer. Cook over a low heat for 10 minutes.
6. Remove from the heat and blend until smooth using a stick blender or food processor. If the soup is thicker than you prefer, add a little extra vegetable stock or water to reach your desired consistency.
7. Ladle into bowls and crumble the remaining feta over the top. Serve with crusty bread and butter.

Tips from the Tea Room

• Cut the beetroot and carrots into similar-sized pieces so that they roast evenly.
• For the smoothest soup, blend thoroughly while the vegetables are still warm.
• If you prefer a little more texture, blend the soup less finely.
• The feta adds a lovely salty contrast to the sweetness of the roasted vegetables, so taste before adding any additional salt.