Roasted Beetroot and Tomato Soup

Wrap beetroots individually in aluminum foil and pop them in a warm oven. Bake for 1 hour at 190ºC (375ºF).

Meanwhile, chop tomatoes and cook them down with a splash of water for 20 minutes.

Once beetroots are done (check for doneness by sticking a knife through them), let them cool. Puree cooled beetroots with the tomatoes.

Heat a pan and bring beetroot and tomatoes up to a simmer with the stock, paprika and salt. Add fresh herbs at this point if you like.

Take off heat and serve with dollops of yoghurt.