Chilled Beetroot Soup with Garlic

Chilled Beetroot Soup with Garlic

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READY IN 60min
PREP TIME 10 mins
COOK TIME 50 min

A delicious starter recipe of roasted beetroot, garlic and onion soup served with garlic and thyme toasts. 

Ain’t this just the most gorgeous vegetable?  Not only does it produce a stunning purple magenta colour when used in cooking, it is also low in fat – full of vitamins and minerals and packed with antioxidants.

I think that is enough reason to incorporated this humble ingredient into our daily diets, don’t you think?

I had a bunch of beetroot in the fridge I had to use up, so I decided to create a chilled soup, made with blending roasted beetroot, onion and garlic in a food processor after which the whole shebang ended up in a sieve to get the silky smooth consistency I desired.

Chilled Beetroot Soup with Garlic

Served with these amazingly flavors, some garlic and thyme toasts – which will be the death of me – this recipe is perfect as a starter – if you need some entertaining inspiration.


  • 5 medium sized beets
  • 1 whole garlic, peeled and tops removed
  • 1 red onion, peeled and chopped into chunks
  • 15 ml olive oil
  • 2 tablespoons red wine vinegar
  • 1 french loaf
  • 2 tablespoons crushed garlic
  • 4 tablespoons butter
  • a few fresh sprigs of thyme


  • 1In an oven safe baking dish, arrange the beets, garlic and red onion.
  • 2Drizzle with olive oil and roast covered for 1 hour at 180 degrees Celsius. Leave to cool slightly.
  • 3Gently peel the skin off the roasted beets and transfer the flesh to a food processor.
  • 4Press the roasted garlic cloves in there too, and add the roasted onion.
  • 5Add the vinegar and blend until smooth.
  • 6If you wish, transfer the soup to a sieve to leave the fibre-ey pieces behind.
  • 7Add seasoning to taste.
  • 8For the toasts, simply cut the bread into slices, and spread with garlic and butter. Add thyme leaves on top and grill until toasted.