Roasted Beetroot Soup with Wilted beetroot leaves and Creme Fraiche

A colourful, comforting soup perfect for this time of the year. It's made from roasted beetroot, garlic, ginger, allspice, thyme, and seasonings. Blended until creamy and smooth, served with a dollop of creme fraiche (or vegan cream).


  • No beetroot? Try with carrots or parsnips instead. 
  • Vegan? Use vegan creme fraiche or vegan yoghurt.
  • No beetroot leaves? Swap for spinach.

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 65 minutes

Servings: 2


For the soup:

600 g Beetroot

1 Onion

2 Garlic cloves (chopped)

1 tsp Ground ginger

1 tsp Allspice

600 ml Water

1 vegetable stock cube

1 Bay leaf

Olive oil

Salt & pepper

For the topping:

Beetroot leaves / Spinach

2 Garlic cloves (chopped )

Creme fraiche / vegan creme fraiche

Olive oil

Salt & pepper


  1. Preheat the oven to 200 C/180 fan/gas mark 6.
  2. Cut the beetroot into wedges (leave the skin on), toss in olive oil, season with salt and pepper.
  3. Place on a large baking tray, and roast for 20 minutes.
  4. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant. Stir in the ginger, allspice and beetroot wedges. Cook for 4-5 minutes, or until the vegetables start sticking to the bottom of the pan. 
  5. Add the stock, water and bay leaf and bring to the boil. Reduce the heat to low, cover, and simmer until vegetables are very tender, about 20-25 minutes. 
  6. While the soup is cooking, make the beetroot leaves topping. Chop the beetroot leaves, and garlic cloves. Heat 1 tbsp of olive in a frying pan and cook the garlic and beetroot leaves for 5 minutes, until wilted and fragrant. 
  7. Remove the bay leaf from the pan and use a hand blender to blitz the soup until smooth. Season to taste with salt and pepper.
  8. Ladle the soup into bowls and top with a dollop of crème fraiche ( or a vegan alternative) and the wilted beetroot leaves.
beetroot soup in oddbox bowl

How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. 


Use any beetroot soup leftovers to make pasta sauce or to add to a casserole.