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Beetroot and Tomato Soup

September 9, 2016

I bloody love Beetroot, but I do think its one of those 'love it' or 'hate it' foods. It's so so good for you, full of vitamins, fibre and anti oxidants, so even if you don't like it that much, it's worth forcing it down once in a while!

 I bought some gorgeous Beetroot  which were grown on the grounds of my universities campus,  so wanted to make something really delicious out of them! So here it is Beetroot and Tomato soup! (Makes 3-4 portions)

 

You will need:

5/6 Beetroot

4 medium sized Tomatoes (or 1 tin of chopped)

1 veg stock cube

2 cloves of Garlic

1 Red  Onion

A handful of fresh Basil

1 tspn of dried Chillies

Olive Oil

Salt and Pepper

1/2 a Lemon's juice

 

Equipment:

1 baking tray

1 can opener (if using tinned Tomatoes)

1 chopping board

1 sharp knife

1 blender/ food processor

1 ladle

1 wok

1 spoon

 

 

Method:

Preheat the oven to 200c Gas Mark 5/6 and put baking tray in oven with a splash of oil to heat

Meanwhile peel and chop, Garlic and Onion and add to the wok with a splash of oil and dried chillies on medium heat and let soften

Chop up the Beetroot, but leave skin on, then remove baking tray from oven and place in the Beets, shaking so evening covered with oil ( they will take around 30-40 minutes to roast depending on the size)

Boil kettle and make stock

Meanwhile chop up the fresh Tomatoes and add to the wok (with the Garlic and Onions)

Stir well and add stock to ensure it doesn't get too dry

After 30-40 minutes remove Beets from oven (keeping the juices)

Pour cold water over the cooked Beets so they cool and you are able to handle and peel them (just use your fingers to gentle pull away the skin) 

Then put them in the blender with the wok of cooked Tomatoes/Garlic/Onion add Beetroot juice, fresh Basil and Lemon juice and blend until smooth, adding more stock when needed

Season with Salt and Pepper to taste and serve! (I drizzled over some Balsamic Vinegar to add a bit of sweetness!) 

 

Enjoy x

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