Roasted beetroot and tomato Soup
Ingredients
3-4 fresh fresh uncooked beetroots
1 tin chopped tomatoes
2 red onions
2 cloves garlic
500ml bone broth/stock (i used chicken)
1-2 tbsps of a good aged Balsamic Vinegar
Handful of Kale crisps....see method below
3 tbsps of Greek yoghurt
1/2 block of Feta (reserve some for crumbling)
A few pumpkin and sunflower seeds
3 tbsps of The Governor olive oil
Method
Heat the oven to 180 C.
wash and peel the beets
roughly chop beets, onions and garlic and place them all in a ovenproof dish
drizzle over the olive oil and balsamic vinegar
roast for 35-45 mins
Meanwhile
Prepare the kale
wash the kale scrunching as you wash, remove any thick stems
Squeeze out as much water as possible then place inbetween 2 tea towels to remove any that’s left
drizzle with olive oil and season
Next make the feta/yoghurt/olive oil dressing
Crumble feta into a big dollop of Greek yoghurt and drizzle in some olive oil
When the beets are cooked remove from the oven lower heat to 150 C and cook the kale for around 15mins
Whilst beets are cooking
In a saucepan add the stock and the tin of tomatoes
once the beets and onions are cooked add these to the pan
Blitz with a hand blender
Bring to the boil and let simmer for 10 mins
Dress the soup with the kale crisps, yoghurt/feta, seeds and a drizzle of The Governor
