Roasted Beetroot and Tomato Soup

Beetroot soup

One of the best things about winter is food in bowls and snuggling up on the couch or in bed watching a movie or read a book. Soups are definitely on top of that list. This beetroot and tomato soup is so good you’ll never order in soup again. Just look at that colour. Ruby red beets roasted in the oven for an hour and pureed with cooked down tomatoes is the base of this sauce. Add some stock – veg or chicken, and you’re good to go.

Beetroot soup

If you don’t have stock, add a stock cube. It works just the same. The stock adds bags of flavour. Top it with some Greek yoghurt and you have a warm and comforting bowl of soup to carry you through this winter. Feel free to add herbs and spices according to your preference.

Beetroot soup

Beetroot soup

Yield:

2 bowls

Prep time:

5 mins

Cooking time:

1 hour + 5 mins

Ingredients:

Beetroot – 2 medium

Tomato – 3 medium

Stock – 1 cup OR 1 stock cube (veg or chicken)

Paprika/Chilli powder – 1 tsp

Salt – to taste

Greek or regular yoghurt – 1 tbsp per bowl

Method:

Wrap the beetroots individually in aluminum foil and pop them in a warm oven and let it bake for an hour at 190 degrees C.

In the meanwhile, chop the tomatoes and cook them down with a splash of water for 20 mins.

Once the beetroots are done (check for doneness by sticking a knife through them), let them cool.

Puree the cooled beetroots with the tomatoes.

Heat a pan and bring the beetroot and tomatoes up to a simmer with the stock, paprika and salt.

Add any herbs at this point if you like.

Take it off the heat and serve with dollops of yoghurt.

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