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    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.

    Step 4

    Spoon the soup into bowls and top with the toast.

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