Roasted beet and rhubarb soup

Bright colours and flavours make this soup a stunner!

This simple to prepare soup is rich and flavourful and makes a great vegetarian or vegan meal. If using fresh rhubarb, be sure to cut off the leaves and stem ends and wash thoroughly before chopping. Note that frozen beets, available in most supermarkets, work really well in this recipe. When serving, don’t skip the creamy cheese topping as it really rounds out the flavour. Vibrantly coloured, this soup would also be fun served as shooters. If you like this recipe, you might also enjoy my roasted beet and rhubarb salad.

Ingredients

• 1/2 inch (1.25 cm) piece of fresh ginger
• 1 medium-sized onion, chopped
• 2 cups (500 mL) chopped fresh or frozen rhubarb stalks
• 2 cups (500 mL) peeled, chopped beets
• 3 cloves garlic, peeled
• 2 tablespoons (30 mL) olive oil
• 1/2 teaspoon (2.5 mL) each salt and pepper
• 1/2 teaspoon (2.5 mL) ground cinnamon
• 2 1/2 cups (625 mL) vegetable stock or water
• 2 teaspoons (10 mL) maple syrup, honey or agave syrup
• 1/2 cup (125 mL) crumbled feta, chèvre or creamy non-dairy cheese
• Finely chopped chives, for garnish

Method

• Preheat oven to 400F. Line a large baking tray with parchment paper and set aside.
• Place the unpeeled ginger, cut side down, on a plate and microwave for 2 minutes (or steam over boiling water for 5 minutes) to soften it prior to roasting.
• In a large bowl, combine the precooked piece of ginger, chopped onion, rhubarb, beets and garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat evenly. Transfer to prepared baking sheet and roast for 25 – 30 minutes, until beets are tender.
• Transfer roasted vegetables to a blender or food processor. Add stock and maple syrup and blend until smooth, scraping down sides if needed. Taste and add salt or pepper if desired.
• Soup can be served at room temperature, chilled, or hot. Ladle into bowls and garnish with crumbled feta, chèvre or non-dairy cheese and a sprinkle of finely chopped chives, other fresh herbs or microgreens.

Serves 3 – 4; recipe can easily be multiplied and leftover soup freezes beautifully.