Chilled Beetroot and Goat's Cheese Soup with Red Pepper Puree

Serves: 4

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• half red onion, finely chopped
• half garlic clove, crushed
• 75 gram(s) roasted red peppers
• 700 gram(s) cooked beetroot, roughly choppped
• 50 gram(s) soft goat's cheese, at room temperature
• 1 tablespoon(s) balsamic vinegar
• 600 ml vegetable stock
• 1 tablespoon(s) pumpkin seeds
• Savoury biscuits to serve, such as Dr Karg's Emmental Cheese & Pumpkinseed Crispbread

Method

1. Put onion and garlic into a small bowl and pour boiling water over. Cover with clingfilm and leave to stand for 5min.
2. Meanwhile, make the red pepper purée by blending the pepper with 1tbsp water in a food processor. Season and set aside. Strain the onion and garlic. Put in a food processor and blend with the beetroot, 40g (1½oz) goat's cheese, vinegar and stock for about 5min until smooth. Cover and chill.
3. Divide the soup between bowls. Garnish with the red pepper purée and remaining goat's cheese, crumbled. Sprinkle with the pumpkin seeds.

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