New recipes: Beetroot Soup with Feta

I've had a bit of success with some candida diet-friendly recipes recently. First up is a truly heavenly Beetroot Soup with Feta, the recipe for which I cadged off the Abel Cole website and which gave me an opportunity to test out my new goblet blender (I've always used a rather messy and inadequate hand blender in the past). There's a link to the recipe here, but as the format has gone a little awry and it's not the easiest task to decipher it, I'll reproduce it below:

Beetroot Soup with Feta

(Makes around two hearty servings)

250g beetroot, grated coarsely (or ready-cooked beetroot cut into slices)
250g tomatoes, halved
1 clove garlic, chopped roughly
1 small onion, peeled and finely chopped
1 tbsp olive or sunflower oil
250ml stock (yeast-free stock cube will suffice)
salt and freshly ground pepper
60g feta cheese

Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the oil. Roast them for 25-30 mins at 190 degrees until soft and pulpy. Rub through a sieve to remove the skin and pips.

Heat the remaining oil in a large saucepan and sweat the onion until soft. Add the beetroot and stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 mins until the beetroot is tender.

Stir in the tomato puree, transfer to a blender and process until completely smooth. Taste and adjust seasoning if necessary. Reheat the soup until thoroughly hot, but not boiling.

Divide between warm bowls and crumble over a little feta into each bowl.

Absolutely delicious. :)