Beetroot and feta soup

Brightly colours and fully homemade, this is a perfect end-of-winter kinda lunch. With very few ingredients, it's surprisingly healthy too!

It's really simple and easy to make, as you can see with only 4 ingredients. I've also used the same recipe swapping the beetroot for butternut or another sort of squash while replacing the horseradish with creme freche. Super yummy version!

Prep time: 15 mins

Cooking: about 1.5 hrs

Ingredients

• 4-6 fresh beetroot

• 1 small onion

• 500ml stock (chicken or vegetable)

• 1 tbp cream of horseradish

• feta (optional

Method

1. Chop beetroot into quarters, keeping the skin on.

2. Roast at 150℃ with olive oil until soft (time varies depending on the size of the pieces).

3. Soften an onion in a saucepan until translucent. Add the beetroot and the stock (some water too if it's too thick). Simmer for 10 mins.

4. Transfer to a liquidizer and blitz until smooth.

5. Add a tablespoon of cream of horseradish and blitc again to fully encorporate everything.

6. Store in a container in the fridge as you would shop bought soup then microwave to reheat or serve with sprinkled feta.

Enjoy!