In these dark and ruthless winter months, a bowl of steaming hot soup is an absolute godsend. And this isn’t just any soup. Packed with veggie goodness, this bright pink number is as nourishing as it is tasty.
You could use a tomato passata in place of the fresh tomatoes, but I really think roasting the tomatoes yourself is worth it. In my experience, any vegetable benefits from a good roast – even a pale winter tomato will shine after an oven make-over. Combine that with sweet beetroot and salty feta cheese, and you’re unto a winter winner.
500 g precooked beetroot (they didn’t have fresh beetroot at Sainsbury’s – the outrage!)
250 g cherry tomatoes
3 cloves of garlic
3-4 tablespoons olive oil
salt and pepper
1. Preheat the oven to 200 degrees celsius. Halve the tomatoes and chop 2 cloves of garlic finely. Transfer to an ovenproof dish and mix well with 2-3 tablespoons olive oil, thyme, salt and pepper. Roast in the oven for about 20 minutes. Carefully shuffle them around every now and then to make sure they cook evenly.
2. While the tomatoes are roasting, chop the onion and remaining garlic finely. Dice the beetroot into small cubes.
3. In a pot, fry the onion and garlic in about a tablespoon of olive oil. Cook for about 5 minutes over a medium heat. Now add the beetroot cubes and the roasted tomatoes along with about a tablespoon of powdered stock. Add freshly boiled water from the kettle – just enough to cover the vegetables.
4. Transfer to a blender or use a hand blender directly in the pot. Blend until smooth, adding more water as you go along and to match the consistency you’re aiming for. Finally, have a taste and add more salt, pepper and thyme as you like.
5. Transfer to a bowl. With your fingers, crumble feta cheese on top and add a good grinding of pepper. Serve with bread.