Balsamic Roasted Beetroot Soup – Hein van Tonder

Hein van Tonders Beetroot SoupHein van Tonder’s Balsamic Roasted Beetroot Soup

Hein says, “This soup is so good. Much better than I thought it would be and so versatile as it tastes equally good hot or cold. And of course the colour. It is so easy to go completely Nigella about the colour!

If you serve it hot, some toast with garlic butter will be great. Cold, I think some melba toast with a dollop of cream cheese sprinkled with chives will be just perfect.”

Balsamic Roasted Beetroot Soup

1 kg baby beetroot
10 baby carrots
4 cloves of garlic, peeled
2 red onions, quartered
5 sprigs of thyme
100 ml balsamic vinegar
olive oil for roasting
1 liter vegetable stock
sugar, salt and black pepper to season

Preheat the oven to 200 degrees C.

Wash the beetroot but do not peel. Place in a roasting tray with the carrots, garlic, onion and thyme and drizzle liberally with olive oil. Pour over the balsamic vinegar and give the vegetables a mix through and roast uncovered until the beetroot is cooked – about 60  to 80 minutes. Remove from the oven and discard the thyme sprigs.

Once the beetroot has cooled down enough that you can handle them remove the skins. Divide all the vegetables into two batches (including any leftover liquid in the roasting pan) and puree each half with half of the stock until smooth. For a smoother consistency, pass half of the pureed mixture through a wire sieve.

Check the seasoning of the soup (depending on the vinegar you might need to add some sugar), reheat if necessary and serve.

Michael’s wine recommendation – CLICK HERE

Delaire Graff Cabernet Franc Rosé 2015

Hein by Francois PistoriusHein by Francois Pistorius

For as long as memory serves, I have references and recollections that involve food.

This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.

My work has been featured on,, Huffington Post Taste, Buzzfeed, The Kitchen, and I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.

Ever evolving as a food lover, my favourite past time is travelling to eat with itineraries built around flavours, meals and restaurants. My latest eating trip was to Beirut, allowing me to discover a cuisine that easily rivals my love for all things Italian.

A new interest is the photography of events that have a distinct food focus, this in collaboration with well known photographer Francois Pistorius. We aim to tell another side of the story by capturing a behind the scenes and candid look at the preparation, presentation and enjoyment of food.

This blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.

I work with a Nikon D750 to best capture the images and flavours. All photographs and recipes are available for purchase.

Visit Hein on his lovely website – CLICK HERE

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November 13th, 2015|Categories: Recipes|Tags: , , |