Type of cooking:
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Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients (for 4 people) :Method: Pre-heat oven to 190°C/375°F/Gas Mark 5.
Place the beetroot and cherry tomatoes in an ovenproof roasting pan. Next, throw in the garlic, onion and thyme and drizzle over the olive oil.
Roast for 25 – 30 minutes until the beetroot is soft and pulpy. Remove from the oven.
Transfer the beetroot to a large sauce pan and add the stock, simmer gently for 10 minutes, season and taste.
Using a hand blender or food processor blend until completely smooth. If you like your soup thick leave as it is, otherwise use a sieve and push through the beetroot and vegetables to make the soup smooth and glossy.
To serve, divide between bowls and crumble a little feta into each bowl and drizzle some yogurt over the top. Serve with crusty bread.