Roasted beetroot soup with a persian fetta and walnut crouton

Jules’s Story

I just love soups in the winter and I think the winter root vegetables are really showcased in soups. I just made this soup up one night when I had some beetroot on hand. I am continually amazed at how nature has produced something with such an amazing vibrant colour. It’s so ace.


4 beetroot
1 medium carrot, finely diced
1 onion, finely diced
1 celery stick, finely diced
olive oil
2 garlic cloves
1L chicken stock
pinch or 2 of cayenne pepper
sea salt to taste
4 slices of ciabatta or day old baguette
4 tbsp of persian fetta
handful of walnuts, toasted and roughly chopped


Preheat the oven to 200C.

Wrap the beetroot in foil and place on baking tray and cook for 1-2 hours, until tender and a knife can be easily inserted to the middle.

When the beetroot are cooked and are cool enough to handle, peel the skin and cut the beetroot into chunks

In a large pot, heat a tbsp of olive oil and sweat the onion, garlic, carrot and celery until tender. Pour in 1/2 the stock and simmer for about 15 mins.

Add the beetroot and cook for another 10 mins to 15 mins to allow for the flavours to develop.

Using a bamix, handheld blender, blitz the soup until smooth. You may now need to add more stock to reach the consistency of soup that you prefer. Add the cayenne pepper and feel free to add a little more if you like it a little spicier. Season to taste with salt.

Toast the slices of bread and then spread with the persian fetta and sprinkle with toasted walnuts.

Ladle the soup into the bowl and then place the crouton in the middle.