Quick And Delicious
Roast Beetroot, Garlic and Cumin Soup
July 23, 2018

I bought a big bunch of beetroots a couple of weeks ago and didn’t get around to using them.  Beetroot soup it is!  When beetroots are in season pop this recipe on your menu plan.  It’s FULL of goodness, deliciously good, incredibly nourishing and easy.  Enjoy!

Roast Beetroot, Garlic and Cumin Soup
Baking: 45 minutes

Preparation:  20 minutes

Serves:  4


  • 800 grams beetroot cut into 2cm chunks approximately
  • 2 medium sized brown onions cut into quarters
  • 6 cloves of garlic  
  • 1 – 2 Tbsp ghee, butter or coconut oil
  • 2 tsp paprika powder
  • 2 tsp cumin powder
  • 1 tsp cinnamon powder
  • 1 cup cauliflower cut into florets
  • 600 ml vegetable or chicken stock 
  • 200ml coconut milk
  • 1 tsp himalayan or celtic sea salt
  • black pepper to taste
  • Italian parsley or fresh garden herbs for garnish


  1. Pre heat oven to 170 degrees celsius.
  2. Place the beetroot and onion on a baking tray.
  3. After 25 minutes of baking add the garlic to the roasting vegetables.
  4. Bake vegetables for 45 minutes or until tender.
  5. Place the ghee into a large soup pot and melt.  When melted add the paprika, cumin and cinnamon.  Gently heat for a minute or so and allow fragrances to release.
  6. Add the roast vegetables, cauliflower and remaining ingredients, except the parsley and herbs.
  7. Bring to a gentle boil and then simmer gently for 2o – 25 minutes or until vegetables are all fully cooked.
  8. Place the ingredients into a blender and blend until you get a smooth consistency.
  9. Garnish with herbs and serve.  Enjoy!


  • The soup will last up to 5 days covered in the fridge or if too much freeze for another day.

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