Roasted beetroot soup with feta yoghurt dressing

Yields4 Servings
  beetroot cherry tomatoes 2 cloves garlic onion (peeled and finely chopped) thyme 2 tbsp olive oil 500 ml beef stock 125 g feta cheese 100 g greek yoghurt
1

Pre-heat oven to 190°C/375°F Gas Mark 5.

2

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.

3

Remove from the oven.

4

Transfer the beetroot to a large sauce-pan and add the stock, simmer gently for 10 minutes, season and taste.

5

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.

6

To serve, divide between bowls and crumble a little feta into each bowl and drizzle some yoghurt over the top.

CategoryCuisine

Ingredients

  beetroot cherry tomatoes 2 cloves garlic onion (peeled and finely chopped) thyme 2 tbsp olive oil 500 ml beef stock 125 g feta cheese 100 g greek yoghurt

Directions

1

Pre-heat oven to 190°C/375°F Gas Mark 5.

2

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.

3

Remove from the oven.

4

Transfer the beetroot to a large sauce-pan and add the stock, simmer gently for 10 minutes, season and taste.

5

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.

6

To serve, divide between bowls and crumble a little feta into each bowl and drizzle some yoghurt over the top.

Roasted beetroot soup with feta yoghurt dressing