Roasted Beetroot Soup With Feta Yogurt Dressing…

A delicious beetroot soup recipe, perfect for entertaining friends.

Serves: 4 

Preparation time: 10 minutes 

Cooking time: 40 minutes​


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​

Method: ​

  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​.

To serve: 

  • Divide between bowls and crumble a little feta into each bowl and drizzle some yogurt over the top.
  • Serve with crusty bread​.

About this post: This recipe was provided by Rachel’s. No Payment was received.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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2 Comments

  1. Please may I?
    14th November 2015 / 9:11 pm

    I'm going to have to have a go at this. It looks yummy xx

  2. Winnie
    15th November 2015 / 9:28 pm

    It looks fantastic!! I love beetroot but this soup is new to me. Must try it!!

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