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Beetroot soup

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