Name: Roasted tomato and beetroot soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500g beetroot; 500g ripe tomatoes; 1 clove of garlic; 1 onion, chopped; 2 tbsp olive oil; 500ml vegetable broth; 50g feta cheese (optional); Salt & pepper

Roasted tomato and beetroot soup

20 Mar 2017

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

Throughout the year we often need immune-boosting food. This roasted tomato and beetroot soup is perfect for such occasions. It’s easy to make, full of vitamins and can be served warm or cold. Any leftovers can be stored in the freezer. For a vegan or dairy-free version serve it with tofu instead of feta.

Ingredients

500g beetroot
500g ripe tomatoes
1 clove of garlic
1 onion, chopped
2 tbsp olive oil
500ml vegetable broth
50g feta cheese (optional)
Salt & pepper

Instructions

Peel the beetroot then dice.
Cut the tomatoes in half, then place them in a roasting pan with the chopped garlic. Drizzle with half of the olive oil then bake at 190 degrees for 25-30 minutes until soft. Transfer the tomatoes & cooking juice into a blender and whizz until smooth. If you want it silky smooth, strain it through a sieve.
Meanwhile heat the remaining oil in a pan and gently cook the onion, then add the beetroot and stir for 5 minutes. Pour in the stock , season to taste, bring to the boil and simmer for about 10 minutes.
When the beetroot is soft, add the blended tomato and whiz with a hand-held mixer into a thick, smooth soup.
Reheat it to your liking. Serve with feta cheese crumbled on top, if you like.