Vital Veg, organic farm, beetroot

Beetroot Soup

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


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.