Roast beetroot, bean and vegetable soup

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    Roast beetroot, bean and vegetable soup

    Roast beetroot, bean and vegetable soup

    (6)
    1hr15min


    6 people made this

    About this recipe: This is a hearty soup, which is packed full of goodness. The fruit and vegetable count is pretty high and will count towards your five a day. Roast beetroots are simmered with butter beans, seafood sticks and an array of vegetables in a tomato soup base. Enjoy on the cold winter days/nights.

    Ingredients
    Serves: 6 

    • 4 beetroots, scrubbed, stems trimmed to 2.5cm
    • 2 tablespoons olive oil
    • salt and freshly ground pepper to taste
    • 2 tablespoons fresh lemon juice or to taste
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 tablespoons garlic, finely chopped
    • 60g chopped celery
    • 150g sliced mushrooms
    • 800ml chicken stock
    • 125g drained butter beans
    • 200g frozen mixed vegetables
    • 2 (400g) tins chopped tomatoes
    • 1/2 (400g) tin peas
    • 225g seafood sticks, chopped
    • 2 teaspoons dried thyme
    • 1 dash hot pepper sauce or to taste
    • salt and freshly ground pepper, to taste
    • 2 teaspoons fresh lemon juice or to taste

    Method
    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place beetroots into a 23x33cm or similar sized baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
    3. Cook beetroots in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel and cut into 1.25cm pieces.
    4. Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes.
    5. Pour in the chicken stock and heat 5 minutes. Add the butter beans and mixed vegetables; bring soup to the boil over high heat. Reduce heat to medium-low and stir in the tomatoes, peas, beetroots and seafood sticks.
    6. Season with thyme, hot pepper sauce, salt and pepper, to taste. Simmer 10 minutes more and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    16

    This recipe is pretty good. I wouldn't have thought to put imitation crab and red beets into vegetable soup, and for that idea I am thankful. I used different veggies based on what I had at home (fresh onion, carrot, celery, red pepper, potato, canned lima beans and tomato, and frozen peas). The only thing I would do differently would be to not roast the beets. I don't think it's necessary because the beets will soften if you simmer the soup long enough, and they were much sloppier to peel after roasting than if I had done it while they were raw.  -  06 Oct 2008  (Review from Allrecipes US | Canada)

    by
    4

    Beet flavor was too overpowering in the soup.  -  08 Mar 2010  (Review from Allrecipes US | Canada)

    by
    0

    This soup was surprisingly delicious. I, too, did not roast the beets. I used the beets we froze this summer from our garden. They cooked firm and tender. Also, i didn't have crab, so I used the perch we had in the freezer from our fishing trip. I cooked the filet pieces right in the soup. The perch cooked well and did not fall apart. This soup had great textures and was delightfully sweet and hearty. Great comfort food for a cold winter day.  -  10 Feb 2014  (Review from Allrecipes US | Canada)

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