Roasted Beetroot And Tomato Soup - beetroots

Method

• Wrap beetroots individually in aluminum foil and pop them in a warm oven. Bake for 1 hour at 190°C (375°F).
• Meanwhile, chop tomatoes and cook them down with a splash of water for 20 minutes.
• Once beetroots are done (check for doneness by sticking a knife through them), let them cool. Puree cooled beetroots with the tomatoes.
• Heat a pan and bring beetroot and tomatoes up to a simmer with the stock, paprika and salt. Add fresh herbs at this point if you like.
• Take off heat and serve with dollops of yoghurt.