Beetroot soup with crème fraîche and feta toasts
Make up to two days ahead. It can be frozen. Preheat the oven to 220°C, fan 200°C, gas 7. Put the beetroot in a roasting tin and drizzle with the olive oil.
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Ingredients
- 1kg bunch beetroot, peeled and cut into wedges
- 3 tbsp olive oil
- 2 tbsp thyme leaves, plus extra to garnish
- 80g butter
- 1 1/4 litres vegetable stock
- 3 tbsp crème fraîche, to serve
- 8 slices of baguette
- 2 spring onions, finely sliced
- 25g feta, crumbled
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