850 g can of baby beetroots
2 cups vegetable stock
2 cups water
125 g can undrained diced capsicum
2 x 400 g cans drained borlotti beans
100 g soft feta cheese
Drain and rinse a 850g can of baby beetroots. Roughly chop and place into a pan with 2 cups each prepared vegetable stock and water. Add a 125g can undrained diced capsicum and 2 x 400g cans drained borlotti beans, and stir to combine. Bring to the boil and then allow to simmer for 5 min. Remove from heat. Using a stick blender, blend until smooth. Add 100g soft feta cheese and blend again for 30 sec. Divide into bowls, serve topped with extra feta and chopped chives. Serve with Thyme & Garlic Croutons or wholegrain bread rolls.