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.

We love beetroot. We’ll have it any which way we can, including in this Roasted Garlic and Beetroot Soup.

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Nothing beats the vibrant, hearty, earthiness of fresh beetroot, and the best way to retain the natural sweetness and intensify the flavour is to roast them, which we’ve done along with the carrots, red onion and garlic.

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

This recipe makes quite a thick soup, but if you prefer it a bit thinner then just add a little more water or stock.

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

What do I need to make this Roasted Garlic and Beetroot Soup?

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

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

This particular one has a masher attachment included, which is perfect for making our Creamy Mashed Potatoes.

There are a few things you can use to garnish this soup, including parsley, grated beetroot and carrot.

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

We’ve used a swirl of fat free natural yogurt, some rocket and a sprinkling of crumbled reduced fat feta.

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

How to make this Roasted Garlic and Beetroot Soup

  • Preheat the oven to 200°C. Wash the beetroot and trim off any stalks. Then cut them into quarters.

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

  • Peel the carrots, cut them in half lengthways then cut each long piece in half. Next, peel the onion and cut into quarters. Peel the garlic and leave the cloves whole.

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

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

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

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

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

  • 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.

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

  • 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.

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

  • Pour into a pan and heat through gently. Check the seasoning, and add some salt and pepper if necessary.
  • Serve topped with a drizzle of fat free yogurt and some rocket. 

Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

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Roasted Garlic and Beetroot Soup | Slimming & Weight Watchers Friendly

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Roasted Beetroot and Garlic Soup

Votes: 5
Rating: 3.6
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portion 15 minutes 1 hour

Calories

WW

Carbs

174kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
Suitable For Freezing icon Gluten Free icon Dairy Free icon
Looking for Slimming World Syns?

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FIND OUT WHY

INGREDIENTS
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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 yogurt and some rocket. You could even add some crumbled feta (but don't forget to count the Syns!)

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
5 Comments
    1. 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! 🙂

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A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!
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