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Roasted tomato soup with beetroot and rosemary

September 11, 2017

Roasted tomato soup with beetroot and rosemary - plant-based, vegan, gluten free, refined sugar free - heavenlynnhealthy.comWow, thank you so much for your overwhelming support on my latest blogpost. I never thought that writing down my exact feelings would have such a huge impact on others as well. It seems like we’re all in this together, aren’t we? So as I was reading all of your comments, I suddenly had the urge to cook something healthy and delicious. I went to the farmer’s market and got the most amazing-smelling tomatoes, packed a bunch of beetroots and some fresh rosemary and went into the kitchen.I had so much enery, so much love in me that this soup turned out especially great. All of you, with your comments here on the blog, on Instagram, personal emails and even phone calls from friends showed me that being honest can be so relieving. It also happened that I gave a workshop at a school that day. The kids had organized a day under the motto: crises and life. There were many workshops with topics such as healthy eating and yoga (moi), depression, stress management, mobbing and relaxation. It was such an inspiring day, and I wish that we would have had a day like that back when I was in school. I also really loved talking to these kids about healthy eating and many of them had really never given it much thought before. So we talked about what healthy eating means and why it is so helpful in stressful times such as their upcoming final exams in the Spring.

Roasted tomato soup with beetroot and rosemary - plant-based, vegan, gluten free, refined sugar free - heavenlynnhealthy.comI really hope that I will have the chance to talk to more students about healthy eating in the future. It’s such an important task, because not all of them learn how to cook or eat fresh food at home. Perhaps there will be another workshop opportunity in the future – who knows.

Now back to this soup. Since it was the first real meal that I had cooked in a week, I cherished every bite of it. It’s super easy yet very fragrant and delicious. All you need to do is roast the veggies and then puree them with vegetable broth. That’s it. It could not be any easier. You also won’t need much more salt to season it as the roasted vegetables and herbs are so flavorful!

Roasted tomato soup with beetroot and rosemary - plant-based, vegan, gluten free, refined sugar free - heavenlynnhealthy.com

Roasted tomato soup with beetroot and rosemary - plant-based, vegan, gluten free, refined sugar free - heavenlynnhealthy.comOh and also, the soup is pink. Oh yes, you’re welcome. Everyone needs a little bit of pink in their lives, don’t you think? It really reminds me of the Indian summer colors that we will be seing everywhere soon. Oh dear, fall is my absolute favorite season, and I cannot wait for the cozy and cold weather. This soup will get you through the first weeks of fall, it will strengthen your body and it will make you feel your best. Just what you need this season.

Roasted tomato soup with beetroot and rosemary
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: Lynn Hoefer
Serves: 4
Ingredients
  • 3 shallots
  • 2 gloves of garlic
  • 250g of beetroot
  • 750g of tomatoes
  • 1 tablespoon of raw honey
  • 2 tablespoons of extra-virgin olive oil
  • 2 strangs of rosemary
  • 1 teaspoon of dried thyme
  • 600ml of homemade vegetable broth
  • a bit of coconut milk and chopped rosemary to garnish
Instructions
  1. Peel the shallots and and garlic and cut the shallots in half. Peel the beetroot and rougly cube it. Quarter the tomatoes. Place all of these ingredients on a baking tray aligned with baking paper or into a baking dish. Drizzle with one or two tablespoons of olive oil, the honey and season with sea salt, pepper and thyme. Add the strang of rosemary and cook at 200°C (400°F) for about 30 minutes.
  2. Place the roasted veggies and their juice in a saucepan, add the vegetable broth and bring to a boil. Puree the soup using a hand mixer or blender and season with salt and pepper and more honey if needed. If you want you can strain the soup with a colander to get rid of the skin and seeds of the tomatoes. I like my soup a little chunky, but that's up to you.
  3. Serve the soup on four plates, and garnish with 2 tablespoons of coconut milk and chopped rosemary.
Notes
You can also eat this soup ice cold as a gazpacho. Simply let it cool completely and store in the frige before serving it with coconut milk and rosemary as a topping.
3.5.3226

Enjoy!

Merken

Merken

Merken

Merken

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Filed Under: Gluten-free, Mains, Recipes, Refined sugar-free, Vegan Tagged With: beetroot, Fall, soup, tomato

Previous Post: « Roasted Red Bell Pepper Hummus and a confession
Next Post: Elderberry-Turmeric-Drink and tips to stay healthy and fit during cold season »

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Comments

  1. Ela

    September 12, 2017 at 11:29 am

    Ohh this looks so yummy! What a delicious recipe 🙂
    Would love to try a bowl (or two..).

    Best,
    Ela

    Reply
    • Lynn

      September 26, 2017 at 7:46 am

      Hi Ela,
      thank you so much for the love!
      xx
      Lynn

      Reply
  2. Judith

    September 23, 2017 at 4:16 pm

    Do I really have to cook it at 400C? My oven only heats up until 250C…

    Reply
    • Lynn

      September 26, 2017 at 7:46 am

      Hi Judith,
      oh no, of course not. The 400 were supposed to be Fahrenheit, of course! Silly me. Thanks for pointing that out. I just fixed it.
      Hope this didn’t cause your veggies to burn…
      xx
      Lynn

      Reply

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Welcome to Heavenlynn Healthy. This is a place where I share my passion with the world - delicious healthy recipes. Everything you see here is made from scratch with non-processed natural foods. Most of my recipes are meat, dairy, gluten, and refined-sugar free, and they contain a list of all of the goodness that you will treat your body to by preparing and eating them. I hope you will love the website just as much as I do. If you have any questions, feel free to contact me or take a look at my philosophy. Have a healthy day eyeryone!

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About Lynn

Lynn is a Germany-based healthy foodie, holistic health coach, recipe developer, entrepreneur and positive thinker. She loves running, dogs, active life of all sorts and Asian food.

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