Roasted Beetroot Soup Recipe

Toss the beetroot, onions, thyme, bay leaves, and salt with a generous splash of olive oil in a roasting pan.

Roast at 200°C for about 60-90 minutes, until the vegetables are tender when pierced with a fork.

Pour in the remaining ingredients: balsamic vinegar, beef stock, honey, paprika, and cream. Bring the mixture to a boil, then reduce the heat to a rolling simmer and cook for about 30 minutes.

Once simmered, purée the soup to your desired consistency. I like to leave a few small pieces of beetroot for texture, but you can make it completely smooth. If you baked a potato alongside the beets, cross-cut it and gently squeeze to fluff up the insides; this makes a nice garnish.