Beetroot soup with feta cheese

What more to do with beetroot than (many many) salads and cake? Well this sweet and savoury soup is an excellent way to use fresh seasonal beetroot or even leftovers from a vacuum pack bought in the supermarket. Gipsy Spread was extremelly dubious about this soup, but beetroot and feta are natural bed fellows and crumbling the salty feta on to this sweet soup notably lifts it. The soup can also be served either hot or cold, providing you with a host of options for dishing it up.


It is also a beautiful looking velvety soup that is sure to impress the eye.


What you will need

3-4 medium beetroot (about 500g)

1 tin of chopped tomatoes

2 cloves garlic

2 onions
1/2 tea spoon chilli flakes

500ml vegetable stock

Firstly chop the onions and garlic and soften in some oil for 5-10 minutes. Next add the peeled and cubed beetroot to the pan with plenty of salt and pepper. Top with the vegetable stock, chilli flakes and chopped tomatoes. Cook for 20-25 minutes or until the beetroot has cooked through (if using raw).

 

Transfer to a blender and blitz into a soup. Add more water as necessary to thin the soup.

Serve this drizzled with some cream or creme fraiche and crumbled over feta cheese.

Suffice to say Gipsy Spread changed his mind about the soup!