Beetroot soup with baked feta

Name: Beetroot soup with baked feta | Asda Good Living
Total time: 50 min
Yield: 8
Cuisine: British
Ingredients: 500g bunch beetroot, peeled and chopped; 2tbsp rapeseed oil; 1 small red onion, chopped; 1 clove garlic, chopped; 1 litre beef or vegetable stock; 1tbsp apple cider vinegar; 200g feta; ½ red pepper, finely chopped; ½ green pepper, finely chopped; ½ small red onion, finely chopped; 2tbsp olive oil

Caroline Fleming's favourite beetroot soup recipe will warm you through the Danish way

By Asda Good Living,22nd May 2018

(2 votes)

Cook: 50 Mins

Serves: 8

Price: 45p per serving

Nutritional Information

Each 252g serving contains

Energy
653kj
156kcal

Fat
11.1g

Med
16%

Saturates
4.3g

Med
22%

Sugars
6.3g

Med
7%

Salt
1.71g

High
29%

of your reference intake.
Typical energy values per 100g:
259kj/62kcal

Ingredients

500g bunch beetroot, peeled and chopped

2tbsp rapeseed oil

1 small red onion, chopped

1 clove garlic, chopped

1 litre beef or vegetable stock

1tbsp apple cider vinegar

200g feta

½ red pepper, finely chopped

½ green pepper, finely chopped

½ small red onion, finely chopped

2tbsp olive oil

Method

Preheat the oven to 200C/180C Fan/Gas Mark 6.

In a large saucepan, heat the rapeseed oil and fry the onion and garlic for 1 min. Add the beetroot, stock and cider vinegar and bring to a simmer. Cook for 45 mins.

20 mins before the soup is ready, place the feta onto a baking tray. Cover the feta with the peppers and onion then drizzle with the oil. Bake for 20 mins.

Take the soup off of the heat, carefully pour into a blender and blend until smooth. You may need to add a splash of water if the soup is too thick.

To serve, pour the soup into bowls, cut the feta into chunks and add a few pieces to the middle of each bowl.