Roasted Red Pepper & Beetroot Soup

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Main ingredients : beetroot, red pepper


  • 2 shallots, cut into quarters
  • 3 red peppers, cut into 1inch pieces
  • 2 red beets, peeled and cut into 1 cm cubes
  • 1tbsp olive oil
  • Salt and pepper, for seasoning
  • 850ml chicken stock
  • 2tbsp lemon juice
  • 125g goat’s cheese, crumbled
  • Sea salt flakes, for garnish
  • Lemon slices, for garnish


  1. Place the shallots, peppers and beetroot into a roasting tray.
  2. Drizzle with olive oil and season.
  3. Roast in the oven at 190°C for 40 minutes.
  4. Add the roasted vegetables, chicken stock and lemon juice into the blender.
  5. Select the smoothie function. This will blend the contents for approximately 60 seconds.
  6. Place in the refrigerator to chill.
  7. Serve with a sprinkling of goats cheese, sea salt and a lemon slice.