PHOTOGRAPH BY GILL MURRAY

PHOTOGRAPH BY GILL MURRAY

BEETROOT SOUP

by Theodore Chana

Preparation Time: 15 minutes

Cooking Time: 30minutes

Serves: 6

INGREDIENTS

  • 500g of ripe tomatoes

  • 2 garlic cloves

  • 600g of raw beetroot

  • 2 medium white onions

  • 3 tablespoons of olive oil

  • 500ml of beef stock

  • 50g of butter

  • 1 tablespoon tomato purée

  • 1 teaspoon of salt

  • 1 teaspoon of ground black pepper

METHOD

  1. Pre-heat your oven to 200 degrees

  2. Halve the tomatoes and place skin side up in an ovenproof dish. Throw over some finely chopped garlic and drizzle over half the olive oil.

  3. Roast for 25-30 minutes the oven, roast until soft and pulpy. Rub the tomatoes through a sieve to remove the skin and pips.

  4. Heat the remaining oil in a pan and sweat the onions for a few minutes until soft. In the meantime chop the beetroot into quarters and then add to the pan along with the beef stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for ten minutes until the beetroot is tender.

  5. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary

  6. To serve cold, chill the soup in the fridge, then divide between six bowls. A sprinkling of grated raw beetroot makes a good garnish for the cold version

  7. To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and serve with crusty bread. If you’re feeling creative, an extra garnish for the top of your hot beetroot soup, can be broken up feta cheese, chopped chives and a drizzle of olive oil! bon appétit!