Roasted Beet & Rosemary Soup

4.30 from 4 votes

Winters are approaching and its my favourite season amongst all.. Great food, festivity, cool breeze, smart clothes I love every bit about winters and Delhi is heaven in winters. This is the time when I wish to stay back in town to have the most of it. Streets are busy with thelewalas; boiled eggs, momos, tea & rolls everywhere. OMG! I am in love with everything around in winters. Since we are about to welcome winters, Plattershare has taken a great step to introduce people to this interesting soup recipe contest, so by the time winters are here you have a new soup recipe every day to relish with your family and friends. Today I am sharing my latest experiment with soup and I must tell you, it has turn out to be super awesome. If you visit my blog you will know that I am a health freak and when it comes to healthy ingredients I am the first person to experiment on. So last night when I came home from work, I thought of making something different for dinner and soup is something my mind and tummy clicked to. This soup is supper healthy, it has a beautiful aromatic combination of flavors; right from beet to tomato to ginger, garlic, rosemery..ooh what else you need in winters. Health & taste together in a bowl is magic baby.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Served AsDinner, Soup
Servings 2


  • 2 beetroot medium size
  • 2 to mato medium size
  • 1 onion small
  • 2-3, garlic clove
  • 1 inch Ginger cube
  • Few strands of rosemary you can use dried as well
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cup vegetable stock
  • 1 tablespoon lemon juice
  • 1 tablespoon oregano
  • Freshly ground pepper for taste
  • Salt


  • Peel the skin of beet & Cut beet and tomatoes into small wedges like shapes
  • Chop onion, ginger, and garlic roughly in big pieces.
    Roasted Beet & Rosemary Soup - Plattershare - Recipes, food stories and food lovers
  • Take a baking dish & place everything in the dish, sprinkle olive 1 spoon olive oil, rosemary leaves, pepper, oregano and salt. Roast for about 35-40 mins
  • Once everything is perfectly roasted, peel of tomato skin and cool for sometime
  • Grind the mixture into fine paste; you can add some stock to let it mix well.
  • Now strain the paste in a bowl to give your soup a smooth consistency.
  • Now heat a pan with some olive oil or butter as per your choice.
  • Put the paste pan adding stock and lemon juice to it.
  • Now boil it for 5-10 mins, if you want it thick then reduce to the quantity of stock.
  • Garnish with pepper and spring onion. Serve hot with your favourite bread.

Please appreciate the author by voting!

4.30 from 4 votes

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Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

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