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TOMATO AND BEETROOT SOUP

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Serves 6

Dairy-free, vegan

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1kg San Marzano

300g beetroot

1 medium red onion

3 cloves garlic

olive oil or rapeseed oil

dried thyme

dried rosemary

2 vegetable stock cubes

sea salt & black pepper

bread

coarse sea salt

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Roughly chop the tomatoes, beetroot, onion and garlic and transfer to an ovenproof dish. Drizzle with 1 tbsp of olive oil,

1 tsp of dried thyme and finish with sea salt & black pepper. 

Give it a good stir and roast in the oven for 20 mins at 200C.

 

Transfer to a large lidded pot, add 600ml of recently boiled water and the stock cubes. 

 

Cook for 20mins. Add sea salt & pepper. Mix in a blender until smooth. 

 

Cut out bread hearts using a cookie cutter. Drizzle with a little bit of olive oil, some dried rosemary and coarse sea salt. Grill in the oven for 5mins. 

 

Serve warm. 

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