Roasted Beet and Walnut Soup Recipe — Comforting Autumn Starter

This vegan roasted beetroot and walnut soup began as a simple fridge raid and turned into something so good I had to share it. I wanted something nourishing and effortless while feeling under the weather, so I roasted beetroots, onions and garlic, added walnuts for protein and healthy fats, then blended everything into a comforting, vibrant soup. It’s rich in phytonutrients from beetroot and provides plant-based protein and omega-3s from the walnuts — a soothing bowl when you need a pick-me-up.

As I mentioned on my Instagram feed, this is the quick roasted beetroot and walnut soup I made recently. The method is straightforward, and sometimes a fuss-free recipe like this is exactly what you need.

Quick, Tasty Nutrition

After a tiring week I wanted something nutritious, low-effort and restorative. I found a few beetroots that needed using and decided that roasting them and turning them into soup would be perfect. I’m particular about beetroots — I usually enjoy them grated raw in salads or roasted until sweet and crisp. This time, roasting them and blending with roasted garlic and onions created a velvety, comforting soup. Walnuts went in at the end of roasting to deepen the flavour and add satisfying fats and protein so the soup works well as a simple one-pot meal.

Ingredients

This roasted beetroot and walnut soup uses a short, accessible ingredient list:

• Beetroots (beets) – red beetroots give the soup a vivid colour.
• Red onions – sweeter in flavour, though brown onions will also work.
• Garlic – roasting mellows and sweetens garlic, adding depth to the soup.
• Other – olive oil, mixed herbs, bay leaves, salt and pepper.
• Vegetable stock – homemade is great, but good-quality powder mixed with hot water works well.
• Walnuts – add protein, healthy fats and richness.

Please see the printable recipe card at the bottom of this post for exact ingredient quantities and full instructions.

Basic Instructions

Chop beetroot, red onion and garlic, roast them with bay leaves and a sprinkle of mixed herbs, add walnuts for the final few minutes of roasting, then blend with vegetable stock until smooth. It’s simple, nutritious and really tasty.

This is a summary only. Please see the printable recipe card below for full instructions.

Vegan Roasted Beetroot and Walnut Soup FAQs

Serving Suggestions

This soup’s striking pink-purple colour makes it a great starter for a dinner party, as well as a cosy weeknight meal. Serve with crusty bread, vegan croutons or a dollop of coconut cream. Leftover roast or air-fried beetroots can also be used in this recipe.

If you have extra walnuts, try making candied or roasted walnuts for a sweet-salty snack — they complement salads and soups beautifully.

More Vegan Soup Recipes

I love soup, so there are plenty more vegan and gluten-free recipes on the blog you might enjoy, including Broccoli and Almond Soup, Veggie Noodle Soup, Spiced Pumpkin and Sweetcorn Soup, Velvety Spinach and Cannellini Soup, and Tomato, Lentil & Butternut Squash Soup.

📖 Recipe 📖

Roasted Beetroot and Walnut Soup

Simple to prepare with minimal hands-on time, this soup is nutritious and satisfying. Beetroot supplies phytonutrients while walnuts bring healthy fats and protein.

Prep Time
5 mins

Cook Time
45 mins

Total Time
50 mins

Servings:
4 starter portions / 2 big main portions

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

1. Preheat the oven to 200°C.
2. Prep the veg:
   a. Peel the beetroots and cut into roughly 2 cm cubes.
   b. Peel and chop the red onions into large chunks similar in size to the beetroot.
   c. Slice the top off the half garlic bulb and discard the top.
3. Place the beetroot, onions and garlic in a roasting tin. Drizzle with olive oil, add mixed herbs, bay leaves and a generous sprinkle of salt and pepper. Toss to coat and roast for 45 minutes, stirring once halfway through.
4. After about 40 minutes, test a beetroot piece with a knife; if tender, add the walnuts and roast for another 6 minutes, turning the walnuts halfway so they toast evenly.
5. Transfer the roasted vegetables and walnuts to a blender or food processor (work in batches if needed). Add the vegetable stock and blend until smooth. Adjust seasoning and thin with more stock if desired.

Notes

• You can omit the walnuts or substitute another nut if preferred.
• The roasted vegetable mix (before blending) also works well as a side dish.

Nutrition

Serving: 1 bowl | Calories: 169 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 8 g | Fiber: 6 g

If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!

More Recipes

If you enjoy this roasted beetroot and walnut soup, you might also like other vegan and gluten-free soups on the blog, plus a vegan gluten-free bread recipe that’s perfect for making croutons.

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