4 medium beetroot (about 500g) peeled and chopped into small cubes
500g ripe tomatoes, halved (or a jar of Passata)
1 onion finely chopped
2 tblsp olive oil
1 clove garlic, chopped roughly
500ml good strong beef stock (chicken or vegetable is fine)
Salt and pepper to taste
Fresh mint and sour cream for garnish
A handful of Munchy Seeds Pumpkin Power for garnish
Place tomatoes in an ovenproof dish. Sprinkle garlic, salt & peper over and drizzle with half the olive oil.
Roast for 25-30 minutes at 180C until soft & pulpy. Either rub through a sieve (to remove the skin and pips) or just remove the tomato skins.
Heat the remaining oil & sweat the onions until soft. Add the beetroot and stock and bring to the boil. Season with salt and pepper. Simmer gently for 15-20 minutes until the beetroot is tender.
Stir in the tomato puree (or jar of Passata) and cook for a further 5 mins. Transfer the soup to a blender and process until completely smooth.
Serve hot or cold, with fresh mint and sour cream and a good handful of Munchy Seeds Pumpkin Power.