Servings: 4 · Prep Time: 10 mins · Cooking Time: 40 mins
Total Time: 50 mins
A truly vibrant and delicious, silky smooth soup that is full of flavour. The added crumbled feta is a total winner and adds a delightful contrast to the sweetness of the beetroot.
- white onion
- beetroot (450g)
- olive oil (2 tbsp)
- garlic (2 tsp, puree)
- feta (150g)
- cumin (1/2 tsp)
- chicken stock (1 litre)
- sea salt (to taste)
- pepper (to taste)
Preheat your oven to 190C.
Trim the beetroot and chop in too chunks. Toss them in 1 tbsp olive oil and pop on a roasting tray for approximately 25 minutes until soft.
In to a deep soup pan, fry off the white onion in the 1 tbsp olive oil. Once golden and soft, add the garlic, cumin and continue to fry.
Add in the beetroot and stock. Bring to a bubble.
Remove from the heat and blitz the soup with a stick blender until smooth. Have a taste Add sea salt and pepper if required.
Serve in bowls with a generous sprinkle of feta and swirl of olive oil.
Toasted seeds would also make a fantastic addition.