Beetroot Soup With Feta

Another recipe using ingredients from BTTG

(Recipe by Hugh Fearnley Whittingstall)

You will need:

3 - 4 medium (apple-sized) beetroot (about 5-600g in total)

1 tablespoon olive or sunflower oil

1 onion finely chopped 500ml good strong stock (beef is best but chicken or veg will do)

Half quantity Roast Tomato sauce (see above)

125g real (ie. Greek, not Danish) feta cheese

salt and freshly ground pepper

Peel the beetroot and grate them coarsely, or chop them into small dice. Heat the oil in the pan and sweat the onion in it for a few minutes until soft. Add the beetroot and stock and bring to the boil. Season lightly with salt and pepper, then simmer gently for 7 - 10 minutes until the beetroot is tender. Stir in the tomato sauce, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over the feta cheese, then serve with crusty bread.