1 lb tomatoes, 2 beetroots, 1 potato, 1/2 pint vegetable stock, 1/2 bulb garlic, paprika.
Tomato and beetroot are a lovely combination of sweet and tangy flavours and this soup has a wonderful silky texture. Great fired up with extra chillies!
1) To prepare the beetroot, wash it and slice off the stalks and leaves. Roast, along with the tomatoes and half a bulb of garlic in a covered dish in the oven for 30 minutes.
2) Peel and dice a potato and simmer in vegetable stock until soft then strain, retaining the stock.
3) Carefully peel the beetroot with the nick of a knife, then puree it, along with the potato, garlic and tomatoes in a blender - ensure all the roasting juices are used! Pass the mixture through a sieve and into a pan. Add a little water until the desired consistency is reached.
4) Season with salt and paprika to taste and serve hot.