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Roasted Beetroot Soup with Feta Yogurt Dressing

Method

Preparation time: Preparation time: 10 minutes Cooking time: 40 minutes

Serves: 4

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

To Serve:
Stir through a spoon of Rachel’s Greek Style Natural yogurt.

Hints and tips

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 Rachel’s Greek Style Natural Yogurt

Nutritional Info

Per 100g:
54 kcal
1.6g protein
3.0g Carbohydrates
2.7g Sugar
3.8g Fat
1.3g Saturated Fat
1.0g Fibre
0.3g Salt