450g/1lb raw beetroot, well washed
1 tbsp olive oil
2 onions, peeled and sliced
1 clove garlic, peeled and crushed
1 tsp chilli powder
½tbsp tomato purée
2x400g/14oz tins chopped tomatoes
salt and pepper
Heat the oven to 200C/400F/Gas 6. Wrap the beetroot individually in foil and bake in the oven until tender, about 1 hour. Cool, peel and cut into 1cm/½in dice.
Heat the oil in a large saucepan and add the onions and the garlic. Cook for 2-3 minutes until starting to soften. Add the chilli powder and cook for another minute. Add the tomato purée and tins of tomatoes, season well and bring to the boil. Simmer for 15 minutes.
Liquidise the soup and add more water if you want it thinner. Stir in the beetroot cubes, heat through and serve with herby garlic bread.
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