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    Beetroot soup and cheese toasts

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    Beetroot soup and cheese toasts

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 tbsp essential Waitrose olive oil
    • 2 essential Waitrose onions, chopped
    • 2 garlic cloves, chopped
    • 1 tbsp fennel seeds
    • 750g cooked beetroot, chopped
    • 750ml vegetable stock
    • 1 small baguette
    • 100g soft goat’s cheese
    • 100ml essential Waitrose half-fat crème fraîche
    • 2 tbsp roughly chopped dill


    1. Preheat the oven to 200C, gas mark 6. Heat 1 tbsp oil in a saucepan, add the onions and cook for 5 minutes until soft. Add the garlic and fennel seeds and cook for 1 minute; take off the heat and add the beetroot and stock. Whizz until smooth; reheat and season.
    2. Cut the baguette at an angle into 8 slices and brush with the remaining olive oil. Place in the oven for 5 minutes until the slices start to turn golden. Spread the goat’s cheese on the toasts and return to the oven for 2–3 minutes to heat through.
    3. Remove the soup from the heat and stir through the crème fraîche. Serve the soup with the toast and a sprinkle of dill.

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