Beetroot and feta soup

Starters / Vegetarian

High FODMAP: Yes

Serves: 6

Prep Time: 20 Mins

Cooking Time: 30 Mins

Allergens: Milk, Lactose, Celery, Gluten, Sulphur dioxide

Health benefits of Beetroot and feta soup :

This tasty beetroot soup can be served hot or cold and is a good for your bones, sinews and DNA

Ingredients Click to find out more about the ingredients

600g/3-4 medium (apple-sized) beetroot grated coarsely, or chopped into small dice

125g/4oz real feta cheese

6g/1 clove garlic, chopped roughly

100g/1 medium onion, peeled and finely chopped

Salt and pepper to taste

24ml/2 tbsp sunflower oil

500g/1lb 2oz ripe tomatoes, halved

500ml/16½fl oz good strong vegetable stock (10g/1 x veg stock cube)

Method

1) Pre heat the oven to 190C/375F/Gas 5
2) Put the halved tomatoes in an ovenproof dish flat side up. Drizzle with half the oil and add the garlic.
3) Roast in the oven for 25-30 minutes until soft.
4) Puree the tomatoes by rubbing through a sieve to remove the skin and seeds.
5) Heat the rest of the oil in a saucepan and fry the onion for a few minutes until soft.
6) Add the beetroot and the stock and bring to the boil. Season to taste.
7) Turn the heat down and simmer gently for 7-10 minutes until the beetroot is cooked.
8) Stir in the tomato purée then transfer to a blender and blitz until smooth.
9) Serve hot or clod with the feta crumbled over the top.

Beetroot and feta soup

Health benefits of Beetroot and feta soup :

Ingredients Click to find out more about the ingredients

Method

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