Beetroot and tomato veloutée

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Yes guys, we have to face it, summer is practically over. Sooooo saaaad! 😦 So I guess it’s time to give way to nice hearty comfort foods, like soups!

I tried this because I had a pack of cooked beetroots in the fridge since a while, but I wanted to try something different and not use them in a salad.


  • 300g cooked beetroots
  • 200g tinned tomatoes
  • 250ml vegetable stock
  • 1/2 onion, finely chopped
  • 1 tsp garlic paste
  • 2 tbsp Greek yogurt
  • 2 tbsp extra virgin olive oil
  • Pepper to taste

Finely chop the beetroots, place the onions in a saucepan with the olive oil and let them sweat until golden. Add the beetroots, fry them quickly and pour in the vegetable stock. Simmer for 10 minutes, than add the tomatoes and leave on the hob for further 3-4 minutes.

Pour the sauce in a blender (or a jug if you have a hand blender like me) and blend until completely smooth. If the soup is too thick add a bit of water or vegetable stock.

Scoop the soup in serving dishes and add a dollop of Greek yogurt, grind some pepper and drizzle some olive oil. Serve with a couple of slices of toasted slices of ciabatta bread.

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