Super Creamy… without the cream ? It will fill you up and make you seriously happy, perfect for a cold day.


  • 3 Medium Beetroots
  • 2 Onions
  • 2 Kale Leaves
  • 500ml Stock (Chicken/Veg)
  • Pinch of salt
  • Juice of half a Lemon

To Serve;

  • 2 Tbsp Yoghurt (optional)


  1. Preheat your oven to 180 degrees C.
  2. Wrap the beetroot in foil, line a baking tray and put the beetroot and onions whole on top and into the oven for 30 minutes.
  3. Using a knife, pierce the foil to see if the beetroot is done. If there is no resistance, remove and allow to cool, keep onion cooking for a further 25 minutes or until well caramelised inside skin
  4. Cut beetroot in half making it easier to peel away skin before chopping into smaller chunks and adding to a blender.
  5. Peel away skin of onion and add caramelised flesh to blender along with kale, stock and salt
  6. Blend until smooth then finish with lemon juice to taste and a dollop of yoghurt if your feeling like a bit of extra smoothness ?

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