CHRISTMAS OFFER Subscribe to Dorset Magazine today CLICK HERE

Roasted Beetroot Soup with Feta Yogurt Dressing - Recipe

PUBLISHED: 01:20 27 July 2012 | UPDATED: 10:37 21 February 2013

Roasted Beetroot Soup with Feta Yogurt Dressing - Recipe

Roasted Beetroot Soup with Feta Yogurt Dressing - Recipe

A delicious beetroot soup recipe, perfect for entertaining friends...


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 Rachels Greek Style Natural Yogurt Serves: 4 Preparation time: 10 minutes Cooking time: 40 minutes Method:

1.Pre-heat oven to 190C/375F/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

6.To serve, divide between bowls and crumble a little feta into each bowl and drizzle some yogurt over the top. Serve with crusty bread


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 Rachels Greek Style Natural Yogurt

Serves: 4

Preparation time: 10 minutes

Cooking time: 40 minutes

Method:

1.Pre-heat oven to 190C/375F/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, simmergently 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 yogurt over the top. Serve with crusty bread.

0 comments

Most Read

Latest from the Dorset