ROASTED TOMATO & BEETROOT SOUP

Serves: 2

Prep + Cook: 40 mins

3 shallots, roughly chopped

2 cloves garlic

8.8 oz. (250g) beetroot, peeled, cubed

1.6 lbs. (750g) tomatoes, quartered

1 tbsp. maple syrup

1 tsp. dried thyme

2 sprigs of rosemary + 1 tsp. extra to garnish

1.3 pt. (600ml) of vegetable stock

2 tbsp. coconut milk

Nutrition Key

Kcal	Fats	Carbs	Protein
270	10g	38g	7g

*nutrition per serving

1. DirectionsPreheat the oven to 400°F (200°C). Line a baking sheet with baking paper.

2. Place the shallots, garlic, beetroot and tomatoes on the baking sheet. Drizzle with olive oil and maple syrup and season with salt, pepper and dried thyme. Add the sprigs of rosemary and place into the hot oven to roast for about 30 minutes.

3. Place the roasted vegetables and all of the juices into a large pot, add the vegetable stock and bring to a boil.

4. Puree the soup to smooth using a stand or hand blender. Taste the soup and check for seasoning, adding more salt, pepper and maple syrup if required.

5. For a really smooth soup you can strain the soup through a colander to remove the skin and seeds of the tomatoes.

6. Serve the soup in bowls garnished with a drizzle of coconut milk and a garnish of chopped rosemary.