Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4 medium beetroot, cooked
- 80grams feta, crumbled
- 300grams tomatoes, chopped
- 1 medium white onion, peeled and diced
- 2 cloves garlic, peeled and diced
- 1 pinch salt
- 1 pinch pepper
- 1 1/4 cup vegetable stock
- 2tablespoons olive oil
- 2 sprigs parsley (for garnish)
Nutrition per serving
748kJ / 178Cal
748 Kilojoules or 178 Calories
9% of daily energy intake*
Protein
5.5grams
Fat
13.5grams
Carbs
9.3grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This rich and earthy soup has smoky flavours and a salty feta topping.
Method
Step 1 of 6
Pre-heat the oven to 190°C/170°C fan-forced.
Step 2 of 6
Chop the tomatoes and beetroot and then toss in the olive oil in a baking tray.
Step 3 of 6
Bake the tomatoes and beetroot in the oven for 30 minutes.
Step 4 of 6
Heat up a large saucepan to a medium heat and add the vegetable stock and garlic to simmer for 5 minutes.
Step 5 of 6
Remove the roast veg from the oven and add to the saucepan and simmer for 10 minutes.
Step 6 of 6
Remove from the heat and using a hand blender, blitz until smooth before serving with crumbled feta and seasoning to taste.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.