Member recipe by neilisou
- 250 g (1/2 lb) beetroot, grated coarsely
- 250 g (1/2 lb) tomatoes, halved (or tinned tomatos)
- 1 clove garlic, chopped roughly
- 1 small onion, peeled and finely chopped
- 1 tablespoon olive or sunflower oil
- 250 ml (8 fl oz) stock
- salt and freshly ground black pepper
Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.
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