C O V E R F E AT U R E
BEETROOT, ROASTED TOMATOES AND FETA SOUP This is very simple to make and is very delicious. The roasted tomatoes give a touch of acidity to this soup and the salty taste of the Feta cheese layers on the flavors. You can serve this soup cold or hot. Serves 4-6
INGREDIENTS:
500 gr Beetroot, 4-5 pcs, small, peeled and grated finely 500 gr Ripe Tomatoes, halved 2 tbsp Olive Oil 3 cloves Garlic, peeled and roughly chopped 1 pc Large Onion, peeled and finely chopped 100 gr Feta cheese 600 ml Vegetables stock Sea Salt Ground Black Pepper
STEPS
• Pre-heat oven to 190oC. • Place the halved tomatoes in an ovenproof dish or baking tray. Season with salt and black pepper and drizzle with olive oil. Roast for around 25 minutes. • When the tomatoes are cooked, rub through a sieve and discard the skin and pips. Set aside. • In a heated frying pan, add olive oil and sauté the onions and garlic for 4-5 minutes or until soft. • Add the grated beetroots and add the stock and simmer for around 10 minutes. • Transfer the mixture to a blender and add the tomato puree and process until very smooth. • Transfer the mixture back to a pan and bring to the boil and simmer. • Season with salt and black pepper. Simmer for another 5 minutes. Adjust the seasoning if necessary. • To serve hot, simply divide between four or six warm bowls and sprinkle a tablespoon feta crumbs into each bowl. Garnish with mint leaves. Serve immediately. • To serve cold, set aside the soup to room temperature and chill the soup in the fridge, then divide between four to six bowls.
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