Vital Veg, organic farm, beetroot

Beetroot Soup

Ingredients: 
250 g (1/2 lb) beetroot, grated coarsely
250 g (1/2 lb) tomatoes, halved (or tinned tomatoes)
1 clove garlic, chopped roughly
1 small onion, peeled and finely chopped
1 tablespoon olive or sunflower oil
250 ml (8 fl oz) stock
salt and freshly ground black pepper
Method: 

Method

Place the halved tomatoes in an ovenproof dish.

Throw over the garlic and drizzle over half the olive oil.

Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy.

Rub through a sieve to remove the skin and pips.

Heat the remaining oil in a pan and sweat the onion for a few minutes until soft.

Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper.

Simmer gently for 7-10 minutes until the beetroot is tender.

Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. T

aste and adjust the seasoning if necessary.

Reheat the soup until thoroughly hot but not boiling.

Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.