Beetroot Soup With Feta

A vibrant beetroot and roasted tomato soup served hot or cold, topped with crumbled feta cheese and crusty bread.

Vegetarian Healthy Soup Beetroot Feta

Estimated Nutrition

Calories

153.1

kcal / serving

918.4 kcal total

Carbs

10.6g

per serving

63.4 g total

Fat

10.2g

per serving

61.2 g total

Protein

4.8g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Feta Cheese

real Greek feta

Liquids

500

Stock

good strong vegetable, beef, or chicken stock

NutsSeeds

clove

Garlic

chopped roughly

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

or sunflower oil

Vegetables

500

Beetroot

medium apple-sized, grated coarsely or chopped into small dice

500

Tomato

ripe, halved

piece

Onion

medium, peeled and finely chopped

Method

Pass the roasted tomatoes through a sieve to remove seeds and skin.

Roast at 190°C for 25-30 minutes until soft.

Sweat the onion in the remaining oil in a pan until soft.

Add beetroot and 500ml stock, season, and simmer for 7-10 minutes until tender.

Place halved tomatoes and garlic in an ovenproof dish and drizzle with half the oil.

Stir in tomato purée and blend until smooth.

Chill for cold service or reheat thoroughly if serving hot.

Divide into bowls and garnish with crumbled feta cheese.