Roasted Betroot Soup With Cheesy Toast

Roasted Beetroot Soup with Cheesy Toast combines earthy beetroot with creamy, cheesy toast for a perfectly comforting dish.

Prep: 10 minutes
Cook: 1hr 45 minutes

6

You will need

1kg Beetroot. Topped, tailed, scrubbed clean and cut into large pieces
1 x Red onion cut into wedges
3 x Garlic cloves
1/2 small bunch of thyme
500ml Vegetable stock
100ml Creme Fraiche
1/2 Lemon – Juiced
3 Slices of Sourdough bread cut in half
4 tbsp Caramelised Onion Chutney
150g Blue Cheese
Handful of walnuts – roughly chopped

Method

Step 1

Heat the oven to 200C/ Fan 180C/ gas 6.
Put the beetroot, red onion and garlic into a roasting tin, pour in 150ml of water, season well and scatter over the thyme.
Cover with a double layer of foil and put into the oven for 1 hour 15 minutes or until the beetroots are very tender to the point of a knife.

Step 2

Remove the foil, then peel the beetroots and discard the skin, then chop into small pieces. Put into a pan with the onion, garlic and vegetable stock, bring to the boil then use a hand blender to whizz until completely smooth, or ladle into a blender and whizz. Season, then stir into the creme fraiche and lemon juice, and whizz again. Keep warm.

Step 3

Heat the grill to high. Put the bread pieces onto a baking tray and toast on either side. Spread each piece with the chutney and then add a piece of blue cheese, some thyme leaves and walnuts. Grill until melted.