Roast Beetroot, Blood Orange & Almond Soup
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Total: 55 mins
A perfect purple partnership of tender roast beetroot and zesty Sicilian blood oranges, blitzed with plenty of organic veg, fresh herbs and a kick of chilli heat, and served topped with a cool dollop of yogurt and a toasty scattering of flaked almonds.
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410 kcal
(per portion)
Ingredients you'll need
  • 500g beetroot
  • 1 onion
  • 2 celery sticks
  • 1 carrot
  • ½-1 chilli
  • 2 garlic cloves
  • 3 blood oranges
  • 1 vegetable stock cube
  • 35g flaked almonds
  • 2 tbsp Greek style yogurt
  • A handful of flat leaf parsley
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 500ml warm water
You'll need
  • Large roasting tin
  • Vegetable peeler
  • Small frying pan
  • Blender or hand-held blender (optional)
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Put a large roasting tin in the oven to heat up. Peel the beetroot and chop into 4cm-long chunks (beetroot likes to stain everything purple, so use a chopping board you can wash straight away, protect your clothes with an apron and your hands with gloves). Peel and chop the onion and carrot into similar-sized pieces. Trim and chop the celery sticks into 2-3cm-long slices.

  • 2.

    Put the veg in a large bowl. Season with salt and pepper and gloss with 1 tbsp oil. Transfer to the roasting tin and roast for 40 mins, or till tender.

  • 3.

    While the veg roast, place a small frying pan on the heat for 2 mins, then tip in the flaked almonds. Toast for 1-3 mins, tossing the pan regularly, till they are golden brown. Transfer to a plate to cool.

  • 4.

    Thinly slice the chilli, flicking out the seeds and white pith if your prefer less heat. Peel and chop the garlic. Finely chop the parsley stalks. Take the veg out of the oven and stir in half the chilli and all the garlic and parsley stalks. Put everything into a blender (see our tip).

  • 5.

    Ladle the soup into warm bowls. Top with a swirl of yogurt, a scattering of almonds and the parsley leaves to serve.

  • Tip

    No blender? No problem
    If you don't have a blender to blitz your soup, you can add the garlic, chilli, orange zest, juice and stock to the veg in the tin and then use a hand-held blender to whizz them together. Or, add the garlic and chilli to the tin for the final 15 mins, then mix in the orange zest, juice and the stock to make a chunky version of this super soup.

  • Tip

    Eat & Keep
    This soup will keep for up to 3 days in sealed containers in the fridge, minus the topping. Reheat till piping hot and top with the yogurt and almonds to serve.

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