Kathryn Danzey, Founder
Vibrant, velvety and packed with goodness
This beautifully bold beetroot and goat’s cheese soup is as nourishing as it is eye-catching. Naturally rich in antioxidants, beetroot supports circulation and detoxification, while creamy goat’s cheese adds a delicate tang and satisfying depth. It’s the perfect bowl for cosy evenings or a vibrant lunchtime pick-me-up – warming, comforting, and bursting with flavour and colour. A delicious way to taste the rainbow of wellness, one spoonful at a time.
Instructions
Step 1
Peel and roughly chop the beetroot
Step 2
Add to water along with the bouillon and garlic, bring to boil and simmer for 20 minutes
Step 3
Add chopped tomatoes and heat through
Step 4
Blend and serve with crumbled goat's cheese and chopped parsley
Ingredients
- 4 beetroot, medium
- 300ml water
- 400ml chopped tomatoes, tinned
- 1 tsp bouillon
- 2 cloves garlic
- 60g goat's cheese
- Chopped parsley or mint to serve
