We mentioned earlier in the blog that we were having to come up with ideas for using up courgettes. Well the problem now is beetroot. We have tons of the stuff.
So Kate and I have challenged ourselves to come up with 5 things to do with beetroot. Today it’s beetroot soup.
- 3-4 medium (apple-sized) beetroot – grated
- 500g ripe tomatoes, halved
- 1 clove garlic – chopped roughly
- 1 medium onion – peeled and finely chopped
- 2 tbsp olive oil
- 500ml of stock, we used chicken
- salt and pepper to taste
- 125g feta cheese
What to do
- Firstly put the halved tomatoes in an ovenproof dish. Sprinkle over the garlic and drizzle over half the olive oil.
- Roast them for 25-30 minutes in a fairly hot oven (190C or 170C fan) until soft and squishy. Then rub them through a sieve to remove the skin and pips.
- Then 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 pepper.
- Simmer gently for 10 minutes until the beetroot is tender.
- Stir in the tomato puree you’ve just made and then scoop out two ladle fulls and put aside.
- Using a stick blender, blitz until smooth and then add the two ladle fulls back to the pot.
- To serve, crumble over a little feta into each bowl and serve with crusty bread.Easy peezy.