Beetroot Soup Ingredients
About 6 small or 4 medium beetroot choped into small pieces.
1 can of tomatoes or 500g of ripe fresh ones if they are available
2 cloves of garlic, crushed
1 onion, finely chopped
2 tbsp of good olive oil
500ml of vegetable stock (or good chicken stock for non-veggies)
salt and black pepper to taste
The soup can be served with or without feta cheese (thanks to Hugh in River Cottage for the inspiration for that one). If you want cheese, 125g of feta is plenty.
Heat some oil in a large pan and cook the onion and garlic gently for a few minutes. Add the beetroot pieces and the stock and bring it all to the boil. Simmer gently for about 10 minutes until the beetroot is tender.
Stir in the tomatoes and bring back to a strong simmer. Season to taste.
Put it all in a blender and blitz until all of the beetroot lumps have broken down and the mixture is completely smooth.
The soup is ready to serve straight away, but it will keep for up to 2 days in the fridge in an air tight container. Be sure to reheat the soup thoroughly before serving but avoid boiling it.
If you are using cheese with the soup, crumble a little of the feta into each bowl after you have dished it up.