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Recipe
Prep: 10 minutes
Cook: 1hr 45 minutes
Serves: 6
  • Eggs
    Eggs
  • Gluten
    Gluten
  • Milk
    Milk
  • Nuts
    Nuts

Serves 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

Roasted Beetroot Soup with Cheesy Toast

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 adda piece of blue cheesem some thyme leaves and wanuts. Grill until melted. 

Step 4

Spoon the soup into bowls and top with the toast