Beetroot and Pumpkin Warming Winter Soup

Beetroot and Pumpkin Warming Winter Soup - delicious batch cooking soup with healthy veggies, served with delicious rye bread toastie!

Winter is reaching it’s full swing. We have our heaters on, the woolly socks are out, and hot mugs of hot chocolate or tea are in order almost every night. Oh, and soups. Winter is the time to up the soup game and embrace winter soup for all it’s gloriousness. This winter soup is heartwarming, easy to make, and comforting.

I absolutely love having this soup with some toasted rye sourdough topped with some smashed avocado, or if you’re not vegan you could even make a grilled cheese toastie to go with it – basically anything involving bred. Not much beats dipping crunchy, warm bread into a bowl of hot soup.

I know having beetroot in soup is not all that common, but it lends an earthy flavour and is balanced with the sweetness from the pumpkin and the warmth from the cinnamon, ginger and cumin. I just love the colour of this soup, and it’s one of those where leftovers taste even better, as the flavours have had time to develop. Simply reheat with a splash of water and ta-dá! home-made soup for the week.

Beetroot and Pumpkin Warming Winter Soup - delicious batch cooking soup with healthy veggies, served with delicious rye bread toastie!      Beetroot and Pumpkin Warming Winter Soup - delicious batch cooking soup with healthy veggies, served with delicious rye bread toastie!

Beetroot and Pumpkin Warming Winter Soup
 
Serves: 4-6
Ingredients
  • 2 medium beetroots
  • 1 small pumpkin*
  • 1 head of broccoli (I used purple broccoli)
  • 1 red onion, quartered
  • 4 cloves of garlic, unpeeled
  • 1 thumb sized piece of ginger
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 1 large handful kale leaves
  • 500ml broth or water
  • Oil, butter, or ghee, for cooking
Instructions
  1. Scrub the beetroot skin clean or peel it off, then slice into 2cm chunks, doing the same with the pumpkin. Wash and chop the broccoli into florets.
  2. Toss beetroot, pumpkin, broccoli, onion, garlic, and spices along with a good glug of your oil of choice. Place in a preheated oven at 175ºC | 350ºF and roast for 25-30 minutes, tossing once halfway through.
  3. Remove from the oven and place in a pan with the kale and broth or water and bring to a simmer. Use an immersion blender and blend until smooth - alternatively you can (carefully) add to a blender and blend.
  4. Serve hot!
Notes
*Use one that you can preferably eat the skin, such as carnival, acorn, sweet or hokkaido

 

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