Food. Fashion. Fitness.

Saturday 14 November 2015

Roasted Beetroot Soup With Feta Yogurt Dressing...


A delicious beetroot soup recipe, perfect for entertaining friends.


Serves: 4 
Preparation time: 10 minutes 
Cooking time: 40 minutes​


Ingredients: ​
  • 600g beetroot, medium sized, washed and chopped into pieces​
  • 500g cherry tomatoes​
  • 2 cloves of garlic​
  • 1 onion, peeled and finely chopped​
  • Handful of fresh thyme​
  • 2 tbsp olive oil​
  • 500ml beef stock​
  • Salt & pepper​
  • 125g feta cheese​
  • 100g Rachel’s Greek Style Natural Yogurt​

Method: ​
  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. Roast for 25 – 30 minutes until the beetroot is soft and pulpy. 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​.

To serve: 
  • Divide between bowls and crumble a little feta into each bowl and drizzle some yogurt over the top.
  • Serve with crusty bread​.

About this post: This recipe was provided by Rachel's. No Payment was received.


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