Roasted Beetroot Soup With Feta Yogurt Dressing- Recipe. Hello friends. Do you fancy making a delicious beetroot soup recipe?
Also a perfect starter for an evening entertaining friends. Don’t you think so too?
This Roasted Beetroot Soup is so easy to make, just follow the 3 step by step guide below.
How To Make Roasted Beetroot Soup With Feta Yogurt Dressing:
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:
Step One:
Firstly, pre-heat oven to 190°C/375°F/Gas Mark 5. Place the beetroot and cherry tomatoes in an ovenproof roasting pan. Secondly, throw in the garlic, onion and thyme and drizzle over the olive oil.
Step Two:
Roast for 25 – 30 minutes until the beetroot is soft and pulpy. Remove from the oven. Transfer the beetroot to a large sauce pan and add the stock, simmer gently for 10 minutes, season and taste.
Step Three:
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.
Also serve with crusty bread.
Roasted Beetroot Soup With Feta Yogurt Dressing- Recipe:
So what do you think of this easy to make Roasted Beetroot Soup With Feta Yogurt Dressing? Because I could just eat a bowl full.
So do you fancy making some too?
About this post: This recipe was provided by Rachel’s. No Payment was received.
Roasted Beetroot Soup With Feta Yogurt Dressing- Recipe:
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For more tasty soup recipes click here: Soup Recipes.
Roasted beetroot soup UK recipe.
Roasted Beetroot Soup With Feta Yogurt Dressing
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
Instructions
- Pre-heat oven to 190°C/375°F/Gas Mark 5. 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.
- Roast for 25 – 30 minutes until the beetroot is soft and pulpy. Remove from the oven. Transfer the beetroot to a large sauce pan and add the stock, simmer gently for 10 minutes, season and taste.
- 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.
- Divide between bowls and crumble a little feta into each bowl and drizzle some yogurt over the top.Serve with crusty bread.
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(Updated Post. First published here 14th November 2015.)
I'm going to have to have a go at this. It looks yummy xx
Hope you got to try it 🙂
It looks fantastic!! I love beetroot but this soup is new to me. Must try it!!
Thanks for stopping by Winnie 🙂