Recipe Details
Title Beetroot soup with feta
Author Hugh Fearnley-Whittingstall
Portions 6
Created 16th February 2015 09:57 am
Weight (Per Portion)

One portion of this dish weighs approximately 314.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Beetroot500 Gram
Garlic1 Clove
Onions, raw1 Medium
Oil, olive2 Tablespoon
Salt, table1 Pinch
Pepper, black1 Pinch
Cheese, Feta125 Gram
Tomato, red, raw500 Gram
Stock, beef, liquid500 Millilitre
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 173
Protein 14.28%
Other Carbohydrate 2.49%
Sugar 11.26%
Fat Saturated 7.22%
Fat Unsaturated 9.98%
Fiber 13.03%
Sodium 27.93%
Salt 28.95%
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Recipe Method
1. Preheat the oven to 190C/375F/Gas Mark 5. 2. Place the halved ripe tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. 3. Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Rub through a sieve to remove the skin and pips. 4. Heat the remaining oil in a pan and sweat the peeled and finely chopped onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. 5. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. 6. Stir in the tomato pur
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