Ingredients

The following ingredients have 4 Servings
  • 500 g beetroot
  • 250 g carrots
  • 3 cloves garlic
  • 1 red onion
  • 1 tsp cumin
  • 50 ml balsamic vinegar
  • low calorie cooking spray
  • 500 ml chicken stock or veg
  • 2 bay leaves
  • sea salt
  • freshly ground black pepper
  • garnish of your choice (see notes above)

Instruction

  • Preheat the oven to 200°C.
  • Wash the beetroot and trim off any stalks. Then cut them into quarters.
  • Peel the carrots, cut them in half lengthways then cut each long piece in half.
  • Peel the onion and cut into quarters.
  • Peel the garlic and leave the cloves whole.
  • Put all the veg and the bay leaves in a big bowl, spray with low calorie cooking spray. Add the balsamic vinegar, then sprinkle with the cumin.
  • Stir well and tip the contents on to an oven tray. Roast for an around hour or until the veg is soft.
  • When the veg is cooked, remove from the oven and allow to cool slightly. When it is cool enough to handle peel the beetroot.
  • Put all the veg (and any liquid from the tray) into a big bowl and add half the stock. Blitz in a food processor or using a stick blender. Keep adding more of the stock until it reaches a soup consistency (you can make it as smooth as you like). If it's still a little thick then add some more water.
  • Pour into a pan and heat through gently. Check the seasoning, and add some salt and pepper if necessary.
  • Serve topped with a drizzle of fat free yoghurt and some rocket. You could even add some crumbled feta.