This vibrant baked red beet soup is a delightful blend of earthy flavors and Mediterranean spices, offering a comforting warmth with every spoonful. Roasted to perfection, the beets, potatoes, and onions release a deep, caramelized taste, which, when blended, creates a velvety texture that’s both hearty and nourishing. The crispy potato and scallion topping add a delightful crunch, making this soup not just a feast for the taste buds, but also a visual treat. Dive in and experience a cozy embrace of flavors!

Red beets, often simply referred to as beets, are root vegetables known for their deep crimson color. They have been consumed since ancient times, spreading across various cultures and cuisines. Beets have a distinctive earthy flavor that can be both sweet and slightly bitter. They can be eaten raw, boiled, roasted, or pickled. Beyond their culinary appeal, beets are also prized for their impressive array of health benefits.

1. Rich in Nutrients: Beets are a great source of essential vitamins and minerals, including vitamin C, folate, potassium, iron, and manganese.
2. Supports Heart Health: The high content of nitrates in beets can help lower blood pressure, reducing the risk of heart diseases and strokes.
3. Boosts Athletic Performance: Some studies suggest that beetroot juice can enhance athletic endurance and reduce oxygen consumption during physical activities.
4. Detoxification Support: The pigment that gives beets their rich color, betalains, has been found to support the body’s detoxification process, helping to purify the blood and liver.
5. Promotes Brain Health: The nitrates in beets may improve mental and cognitive function by promoting the dilation of blood vessels and increasing blood flow to the brain.
6. Anti-inflammatory Properties: Beets contain compounds that have been shown to possess anti-inflammatory effects, which can be beneficial in reducing the risk of chronic diseases.

Preheat your oven to 400°F (200°C).

• In a large baking tray, lay out the cooked beets, cubed potato, chopped red onion, and minced garlic.
• Drizzle the olive oil over the vegetables. Ensure they’re all well coated.
• Sprinkle the Mediterranean spice mix and salt over the vegetables. Toss everything together so the vegetables are evenly coated with the spices and oil.
• Place the tray in the oven and bake for 25-30 minutes, or until the potatoes are soft and all vegetables are caramelized and aromatic.
• While the soup base is baking, prepare the topping. In a separate baking dish or tray, combine the small diced potato cubes, scallions, olive oil, and a pinch of salt.
• Mix them well, ensuring the potatoes and scallions are well coated with the olive oil.
• Place this tray in the oven alongside the soup base. Roast for 20-25 minutes or until the potatoes are golden and crispy.
• Once the soup base vegetables are done baking, let them cool for a bit. Then, transfer them to a blender.
• Pour in the vegetable stock. Depending on how thick you like your soup, you can adjust the quantity.
• Blend until you get a smooth, creamy consistency.
• Pour the blended soup into serving bowls.
• Top each bowl with some roasted potato and scallion mix.
• Drizzle a bit of olive oil on top if desired and serve hot!