This vegan roasted beetroot soup started as a quick, low-effort meal and turned out so good I had to share it. I was feeling under the weather and wanted something nutritious and effortless, so I raided the fridge and roasted whatever I had. The result was a vibrant, comforting soup packed with phytonutrients from beetroot and healthy fats and plant protein from walnuts — a perfect pick-me-up when you’re not feeling your best.
As I mentioned on my Instagram feed last Friday, this is the recipe for the simple roasted beetroot and walnut soup I made. It’s so easy it barely needs a blog post, but sometimes the simplest recipes are the most useful.
Quick, Tasty, Nutritious
After a long week I wanted a bowl that was nourishing and required minimal effort. I found a few beetroots at the back of the fridge begging to be used, so I decided to roast them and turn them into a soup. Roasting brings out the beetroot’s natural sweetness, and adding walnuts at the end gives the soup satisfying richness, plant-based protein and omega-3 fats.
I usually enjoy beets either grated raw into a salad or roasted until caramelised. This time I wanted comfort with zero fuss: chop, roast, add walnuts briefly, then blend with stock. The walnuts also add depth and make the soup a more complete meal.
Ingredients
This roasted beetroot and walnut soup uses a short, simple ingredient list:
- Beetroots (beets) – red beetroots give the soup its vibrant colour.
- Red onions – I prefer sweeter red onions, but brown onions work too.
- Garlic – roasting mellows and sweetens garlic, adding depth.
- Other – olive oil, mixed herbs, bay leaves, salt and pepper.
- Vegetable stock – homemade or powdered stock dissolved in hot water.
- Walnuts – for healthy fats, protein and flavour.
Please see the printable recipe card at the bottom for ingredient quantities and full details.
Basic Instructions
Chop the beetroot, red onion and garlic, toss with olive oil, herbs and seasoning, then roast in the oven with bay leaves. Add walnuts near the end of roasting to toast them lightly. Blend everything with vegetable stock until smooth, taste and adjust seasoning. Minimal hands-on time, maximum flavour.
This is a summary only. Please see the printable recipe card for full step-by-step instructions.
Vegan Roasted Beetroot and Walnut Soup FAQs
Yes. The soup keeps in the fridge for up to 3 days or can be frozen in jars for 2–3 months. Defrost in the fridge overnight and reheat gently on the stove, stirring until hot.
Use fresh raw beetroots that you can peel and roast. Pre-cooked beets won’t roast the same way. Red beets give a bright pink colour, while golden beets make a warm yellow-orange soup. Chioggia beets are visually striking but are best served thinly sliced in salads.
Beetroot juice can stain, so wear an apron, wash your chopping board and hands promptly, and avoid using prized wooden boards. If needed, use disposable or latex gloves to keep your hands stain-free.
Serving Suggestions
This soup’s striking pink-purple colour makes it a memorable starter for a dinner party or an everyday comfort meal. Serve with crunchy homemade croutons or warm gluten-free bread. You can also use leftover roast or air-fried beetroot for this recipe.
If you have extra walnuts, try making candied walnuts in the air fryer for a sweet-salty snack or to sprinkle on salads.
More Vegan Soup Recipes
I love soups, so there are plenty of other vegan and gluten-free recipes on the blog. A few favourites include broccoli and almond soup, a veggie noodle soup with miso and puy lentils, spiced pumpkin and sweetcorn, velvety spinach and cannellini soup, and tomato, lentil and butternut squash soup.
📖 Recipe 📖
Roasted Beetroot and Walnut Soup
5 mins
45 mins
50 mins
4
starter portions / 2 large main portions
Camilla Sanderson
Ingredients
- 600 g beetroot (about 3 large beetroots)
- 2 red onions
- ½ garlic bulb (cut in half vertically)
- 1–2 tbsp olive oil
- 2 dried bay leaves
- 1 tsp mixed herbs
- Salt and pepper, to taste
- 800 ml vegetable stock
- 25 g walnuts
Instructions
- Preheat the oven to 200°C.
- Prep the vegetables: peel and cube the beetroots (about 2 cm cubes), peel and rough-chop the red onions to similar sizes, and slice the top off half the garlic bulb.
- Toss the beetroot, onions and garlic in a roasting tin with olive oil, mixed herbs, bay leaves, salt and pepper. Roast for 45 minutes, stirring once halfway through.
- After about 40 minutes, check the beetroot is soft with a knife. If tender, add the walnuts and roast for a further 6 minutes, turning the walnuts halfway.
- Transfer the roasted vegetables and walnuts to a blender or food processor (working in batches if necessary). Add the vegetable stock and blend to a smooth consistency. Adjust seasoning and add more stock if you prefer a thinner soup.
Notes
- You can omit walnuts or substitute another nut if preferred.
- The roasted vegetable mix (before blending) is also delicious served as a side dish.
Nutrition
If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!
More Recipes
If you enjoyed this vegan roasted beetroot and walnut soup, try other vegan and gluten-free soups on the blog or bake a vegan gluten-free loaf to make croutons to serve alongside.
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Tomato, Lentil and Butternut Squash Soup -
Spiced Pumpkin and Sweetcorn Soup
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Creamy Vegan Spinach and White Bean Soup
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My Best Vegan Gluten-Free Bread Recipe
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