Beetroot soup baked feta

Beetroot soup with baked feta

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

By , 22 May 2018

(2 votes)

Beetroot soup with baked feta
  • 50 Mins

  • Serves: 8

  • Price: 45p per serving

"Beetroot, when really ripe, can be as sweet as blackcurrant cordial," says Danish cook and TV presenter Caroline Fleming. "I absolutely adore them, whether raw as spaghetti, pickled and served on an open sandwich with pâté, or in a soup like this, with salty baked feta on top."

Nutritional Info
Each 252g serving contains
  • Energy

    654KJ

    156KCAL

    8%
  • Fat

    11.1g

    med

    16%
  • Saturates

    4.3g

    med

    22%
  • Sugars

    6.3g

    low

    7%
  • Salt

    1.71g

    med

    29%
of your reference intake.
Typical energy values per 100g: 259kJ/62kcal.
Ingredients
  • FOR THE SOUP
  • 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
  • FOR THE BAKED FETA
  • 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.