Roasted Red Pepper & Beetroot Soup

METHOD:

1. Place the shallots, peppers and beetroot into a roasting tray

2. Drizzle with olive oil and season

3. Roast in the oven at 190°C for 40 minutes

4. Add the roasted vegetables, chicken stock and lemon juice into the Smeg Blender

5. Select the smoothie function. This will blend the contents for approximately 60 seconds

6. Place in the refrigerator to chill

7. Serve with a sprinkling of goat cheese, sea salt and a lemon slice

Recipe presented by Smeg