Winter may be over but it’s still perfect weather for a delicious, seasonally inspired, roast beetroot soup. Put some beetroots and fetta on your shopping list and give this one a try!
4 beetroot (Steve’s Vegies)
1 medium carrot, finely diced (Richmond Farms)
1 onion, finely diced (Laos Fresh Farm)
1 celery stick, finely diced (Seven Springs Farm)
Olive oil (Coronea Grove Olives, Lentara Olive Grove, Village Olive Grove)
2 garlic cloves (Tasmanian Natural Garlic & Tomatoes)
1L chicken stock or vegetable stock
Pinch or 2 of cayenne pepper
Sea salt to taste (Tasman Sea Salt)
4 slices of ciabatta or day old baguette (Apiece, Manubread, Sandy’s Sourdough)
4 tablespoons of Persian feta (Coal River Farm, Southern Sky Cheese Company, Westhaven)
Handful of walnuts, toasted and roughly chopped (alternatively use hazelnuts from Hazelbrae Hazelnuts)
- Preheat the oven to 200°C.
- Wrap the beetroot in foil in a double layer to prevent leakage and place on baking tray and cook for 60-90 minutes, until tender and a knife can be easily inserted to the middle.
- When the beetroots are cooked and are cool enough to handle, peel the skin and cut the beetroot into chunks.
In a large pot, heat a tablespoon of olive oil and sweat the onion, garlic, carrot and celery until tender. Pour in 1/2 the stock and simmer for about 15 minutes.
- Add the beetroot and cook for another 10 to 15 minutes to allow for the flavours to develop.
- Using a bamix or handheld blender, blitz the soup until smooth. You may now need to add more stock to reach the consistency of soup that you prefer. Add the cayenne pepper and feel free to add a little more if you like it a little spicier. Season to taste with salt.
- Toast the slices of bread and then spread with the Persian fetta and sprinkle with toasted walnuts.
- Ladle the soup into the bowl and then place the crouton in the middle.