Beetroot and goat's cheese soup
Servings 4
Calories
Ingredients
- 4 Beetroot medium
- 300 ml Water
- 400 ml Chopped tomatoes - tinned
- 1 tsp Bouillon
- 2 Cloves garlic
- 60 g Goat's cheese
- Chopped parsley or mint to serve
Instructions
- Peel and roughly chop the beetroot
- Add to water along with the bouillon and garlic, bring to boil and simmer for 20 minutes
- Add chopped tomatoes and heat through
- Blend and serve with crumbled goat's cheese and chopped parsley