Beet and Rosemary Soup
1 5 medium-large beetroot
2 large garlic cloves 1 red onion
2 tbsp olive oil
Preheat the oven to 200ºC/gas mark 6.
Peel and chop the beetroot. Slice the garlic and red onion and scatter in a roasting pan with the beets. Drizzle with the olive oil and sprinkle over the rosemary leaves. Roast in the centre of the preheated oven for 30 minutes, then leave to cool for five minutes. Place the sunflower seeds on a baking sheet and 3 tbsp rosemary leaves 50g sunflower seeds, plus extra to garnish 500ml hot vegan stock Sea salt and freshly ground black pepper
toast them in the oven for 15 minutes.
Put the roasted vegetables in a food processor with threequarters of the stock and mix together for one to two minutes.
Add the remaining stock, blending until smooth. Season to taste and sprinkle with the extra sunflower seeds before serving straight away, or reheat if necessary in a pan.