Light beetroot soup

• olive oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗2

  pressed

• fresh beetroot↗1kg kg

  peeled and diced (wear rubber gloves so your hands don’t turn pink)

• vegetable broth↗1 ½l l
• small sourdough loaf½

  cut into large croutons

• radish↗100g g

  finely sliced

• feta↗100g g

  crumbles

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a large pot and add the chopped onion, sauté for 5 minutes until it softens slightly. Add the garlic, stirring, for another minute, then add the beetroot and cook for 15 minutes.

2. 2

   Pour in the broth and bring to a boil. Once boiling, reduce the heat and simmer uncovered for 30 minutes or until the beetroot is tender. Season to taste and let cool slightly before blending.

3. 3

   Meanwhile, to prepare the crouton topping, preheat the grill to high heat and place the sourdough bread croutons on a tray, sprayed with the remaining 1 tbsp oil, and grill until golden. Blend the soup to a smooth consistency using an immersion blender.

4. 4

   If serving the soup cold, let it chill completely and refrigerate for several hours before serving. If serving hot, reheat in the pot for 2–3 minutes. Serve in bowls or cups with croutons, radish, and feta crumbles sprinkled on top.