Serves: 4

INGREDIENTS:

·      1 bunch baby beets

·      1 tb EVOO (extra virgin olive oil)

·      1 medium sweet potato, peeled and roughly chopped

·      4 carrots, peeled and roughly chopped

·      2 small onions, cut in half

·      3 cloves of garlic

·      1L vegetable stock

·      400g silken tofu

·      4 sprigs thyme

·      60g goats cheese

·      1tb sour cream

METHOD:

1.     Heat oven to 180 degrees Celsius

2.     Wash and trim the baby beets, then wrap each beet tightly in aluminium foil. Place on a small baking tray

3.     On a second, larger baking tray place the sweet potato, carrots, onions and brush with the EVOO. Place the garlic cloves on the tray with the beets leaving them in their skin. Bake the veggies for 45-60 minutes or until tender

4.     Using gloves, unwrap the beets and peel off the skin

5.     Place the roasted veggies in a large pot. Squeeze the garlic out of its skin straight into the pot. Cover the veggies with vegetable stock and turn on the heat. Bring to a boil, then turn the heat down and simmer for 10 minutes

6.     Add the tofu and use a stick blender to puree the soup

7.     To make the thyme whipped goats cheese, add the goats cheese, sour cream and thyme leaves to a mixing bowl and beat with an electric mixer until smooth

8.     Serve soup with a dollop of the thyme whipped goats cheese in the centre