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This tasty and vibrant soup has a rich, earthy flavour. Ladle into your favourite bowls for an eye-catching starter or lunch.
Pre-heat the oven to 195°C.
Wash the beetroot and cut off the leaf stems. Wrap them in aluminium foil in clusters of 2 or 3 so they are completely sealed. Place the beetroot parcels on a baking tray and roast in the oven for 2 hours or until the beetroot is soft all the way through.
Remove from the oven, unwrap and leave to cool. Once cooled, the skin should fall off so you can peel them easily. Discard the skin and roughly chop.
Put the beetroot in a blender with a splash of water then whizz until smooth.
Pour the purée into a saucepan. Add the chicken stock and a generous pinch of salt. Mix together and heat the soup until steaming hot but not boiling. Adjust the seasoning to taste and add a little water if the soup is too thick.
To serve, divide the soup between two bowls. Swirl a tablespoon of crème fraîche into each bowl and finish with the chopped spring onions and a twist of pepper.