Roasted Garlic and Beetroot Soup

  • 15MINS
  • 1HR
  • 174KCAL

This Roasted Garlic and Beetroot Soup is a slimming friendly and filling lunch for anyone calorie counting or following plans like Weight Watchers.

Easy Peasy Roasted Garlic and Beetroot Soup pinchofnom.com
4

NutritionPer Serving

  • Calories174
  • Carbs33g
  • Protein4g
  • Fat1g
  • Saturates0.1g
  • Sugars20g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Roasted Garlic and Beetroot Soup is a slimming friendly and filling lunch for anyone calorie counting or following plans like Weight Watchers.

This soup is a hearty bowl of goodness, packing in roasted beetroot, garlic, carrot and onion – and you could get experimental, adding even more veg if you like!

This soup makes for a lovely, warming meal and is perfect for the cooler evenings, when it’s good to have something warm and delicious to eat. The beetroot takes some prepping and the carrots need peeling too, so why not batch cook this soup and enjoy it time after time again from the freezer?

You can pair the soup with bread, baked croutons, or even a sandwich, as part of a scrumptious lunch or evening meal.

What diets is this Roasted Garlic and Beetroot Soup suitable for?

This Roasted Garlic and Beetroot Soup recipe is suitable for dairy free diets.

It can also be made suitable for gluten free and/or vegetarian diets by swapping the following ingredients for gluten free/vegetarian alternatives;

  • Stock cubes

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Roasted Garlic and Beetroot Soup recipe?

  • You need to count 1 Point per portion of this Roasted Garlic and Beetroot Soup recipe if you’re on WW Green. 
  • You need to count 1 Point per portion of this Roasted Garlic and Beetroot Soup recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Roasted Garlic and Beetroot Soup recipe if you’re on WW Purple.

Do you need any special ingredients to make Roasted Garlic and Beetroot Soup?

This post contains affiliate links. Find out what this means.

This soup is pretty easy to make, and all you’ll need (apart from the ingredients!) is a food processor or stick blender.  

There are a few things you can use to garnish this soup, including parsley, grated beetroot and carrot.  We’ve used a swirl of fat free natural yoghurt, some rocket and a sprinkling of crumbled reduced fat feta.

Whatever you choose, don’t forget to check the calorie/Point values and adjust it accordingly.

This post contains affiliate links: what this means

We use a stick blender like this one, because they are so easy to use and (just as importantly) so easy to clean.

How many calories are in this Roasted Garlic and Beetroot Soup?

There are 174 calories per portion in this Roasted Garlic and Beetroot Soup, which means it falls into our Everyday Light category. 

This Roasted Garlic and Beetroot Soup is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Instructions

Step 1

Preheat the oven to 200°C.

Step 2

Wash the beetroot and trim off any stalks. Then cut them into quarters.

Step 3

Peel the carrots, cut them in half lengthways then cut each long piece in half.

Step 4

Peel the onion and cut into quarters.

Step 5

Peel the garlic and leave the cloves whole.

Step 6

Put all the veg and the bay leaves in a big bowl, spray with low calorie cooking spray. Add the balsamic vinegar, then sprinkle with the cumin.

Step 7

Stir well and tip the contents onto an oven tray. Roast for around an hour or until the veg is soft.

Step 8

When the veg is cooked, remove from the oven and allow to cool slightly. When it is cool enough to handle, peel the beetroot.

Step 9

Put all the veg (and any liquid from the tray) into a big bowl and add half the stock. Blitz in a food processor or using a stick blender. Keep adding more of the stock until it reaches a soup consistency (you can make it as smooth as you like). If it’s still a little thick then add some more water.

Step 10

Pour into a pan and heat through gently. Check the seasoning, and add some salt and pepper if necessary.

Step 11

Serve topped with a drizzle of fat free yoghurt and some rocket. You could even add some crumbled feta.

What could I serve with this Roasted Garlic and Beetroot Soup?

Cheesy Garlic Bread pinchofnom.com
Easy Peasy
  • 20MINS
  • 85KCal
Fougasse Bread pinchofnom.com
Easy Peasy
  • 2HR 20
  • 340KCal
French Dip Sandwiches pinchofnom.com
Easy Peasy
  • 1HR 10
  • 503KCal

How do you know when Roasted Garlic and Beetroot Soup is cooked?

Preheat the oven to 200°C, stir the veg and bay leaves in a bowl before tipping them into an oven tray and roasting for around an hour, or until the veg is soft. 

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Roasted Garlic and Beetroot Soup in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Roasted Garlic and Beetroot Soup in the fridge for approximately 3 days or so. 

Can I freeze Roasted Garlic and Beetroot Soup?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Roasted Garlic and Beetroot Soup?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 3-4 minutes, stir and cook for a further  2-3 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Our NEW cookbook Everyday Light is OUT NOW!

Roasted Garlic and Beetroot Soup

This Roasted Garlic and Beetroot Soup is a slimming friendly and filling lunch for anyone calorie counting or following plans like Weight Watchers.
  • Prep Time
    15 MINS
  • Cook Time
    1 HR
  • KCals 174
  • Carbs 33G
WW Points
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 500 g beetroot
  • 250 g carrots
  • 3 cloves garlic
  • 1 red onion
  • 1 tsp cumin
  • 50 ml balsamic vinegar
  • low calorie cooking spray
  • 500 ml chicken stock or veg made up with 500ml of boiling water and 2 stock cubes. You can add more depending on your preferred consistency
  • 2 bay leaves
  • sea salt
  • freshly ground black pepper
  • garnish of your choice see notes above

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

LOOKING FOR SLIMMING WORLD SYNS?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Instructions

  1. Preheat the oven to 200°C.
  2. Wash the beetroot and trim off any stalks. Then cut them into quarters.
  3. Peel the carrots, cut them in half lengthways then cut each long piece in half.
  4. Peel the onion and cut into quarters.
  5. Peel the garlic and leave the cloves whole.
  6. Put all the veg and the bay leaves in a big bowl, spray with low calorie cooking spray. Add the balsamic vinegar, then sprinkle with the cumin.
  7. Stir well and tip the contents on to an oven tray. Roast for an around hour or until the veg is soft.
  8. When the veg is cooked, remove from the oven and allow to cool slightly. When it is cool enough to handle peel the beetroot.
  9. Put all the veg (and any liquid from the tray) into a big bowl and add half the stock. Blitz in a food processor or using a stick blender. Keep adding more of the stock until it reaches a soup consistency (you can make it as smooth as you like). If it's still a little thick then add some more water.
  10. Pour into a pan and heat through gently. Check the seasoning, and add some salt and pepper if necessary.
  11. Serve topped with a drizzle of fat free yoghurt and some rocket. You could even add some crumbled feta.

Love this Roasted Garlic and Beetroot Soup recipe? Tag us!

Our NEW cookbook Everyday Light is OUT NOW!

If you like these…try these

Carrot and Coriander Soup pinchofnom.com
Easy Peasy
  • 30MINS
  • 100KCal
Curried Parsnip and Apple Soup pinchofnom.com
Easy Peasy
  • 35MINS
  • 100KCal
Cauliflower and Broccoli Soup pinchofnom.com
Easy Peasy
  • 35MINS
  • 71KCal

5 comments

See what others have to say

LauraTuesday 2nd July 2019

Could you use the vacuum packed beetroot?

Reply

    CateWednesday 3rd July 2019

    The vacuum packed type is already cooked so roasting it might not work well. If you are planning on using it try adding just before blitzing the veg, though note the flavour will be different. If you do try it let us know how it goes! 🙂

    Reply

NicoleSunday 2nd September 2018

Would this soul be classed as sp??

Reply

NickySaturday 6th January 2018

Just made this in my newly acquired soup maker – yummy!

Reply

JackiSunday 17th September 2017

This sounds delish – can’t wait to try. I’m new to this website and very excited to get idea and recipes. Thank you ????

Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch