02 January 2011

Healthy beetroot and feta soup

This is a lovely healthy detoxifying soup and tastes delicious with or without the cheese option. The colour of this soup is amazing and if you add feta becomes slightly pinker. My kind of soup... simple!

Ingredients:
  • 250 g (1/2 lb) beetroot, grated coarsely
  • 250 g (1/2 lb) tomatoes, halved
  • 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
  • 60 g (2 oz) feta cheese
Preparation
  • 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 and pass 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. Taste 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.
Recipe courtesy of Abel & Cole

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