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Beetroot soup

Who could resist this beautiful colour & taste?

INGREDIENTS

Serves 4-6

1kg beetroot
4 tablespoons bread crumbs
3 tablespoons pine nuts
2 chopped cloves of garlic
50g feta cheese crumbled
handful chopped parsley
sea salt & freshly ground pepper
2 tablespoons olive oil

Preheat oven to 200°C

Place the mushrooms flat side down on a baking tray. Combine the breadcrumbs, pine nuts, garlic, parsley with olive oil. Season. Fill the mushrooms with the mixture. Crumble the feta on top and cook in the oven for 25 minutes. Serve on a bed of rocket or peppery leaves. Serve with a fried or poached egg on top for a really filling meal.

Approximate cost £2.50