Roasted Beetroot Soup

This healthy soup is packed with flavour and is an excellent soup for winter.

Ingredients serve 8

2 bunches beetroot (1200g)

2 chopped onions (300g)

2 chopped carrots (300g)

1 liter vegetable stock

350 g peeled and chopped potatoes

1 tsp brown sugar

4 tsp minced garlic

1 tsp salt

½ tsp ground black pepper

Method

Preheat oven to 200°C normal bake. Wash and trim the beetroot and wrap tightly in foil. Place on a baking tray and bake for 45 minutes. Allow cooling before unwrapping the beetroot and remove the skin. Place the beetroot in a large soup pot with the other ingredients over medium heat. Cover the pot and bring to the boil. Reduce the heat to low and simmer for approx. 20 minutes until potatoes are cooked and soft. Puree the soup with a blender until smooth. Serve in bowls with a dollop of Greek yogurt.

Note: Try serving in bowls with crumbled feta cheese, thyme and toasted sourdough bread.