Ingredients

• 5-6 large (1kg) trimmed beetroot
• 2 teaspoons extra virgin olive oil
• 1 red onion, finely chopped
• 2 celery sticks, finely chopped
• 1 large carrot, peeled, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons chopped fresh thyme
• 375ml (1 1/2 cups) homemade stock or Massel vegetable liquid stock
• 375ml (1 1/2 cups) water
• 2 tablespoons sunflower seeds
• 2 tablespoons pepitas
• 2 tablespoons rolled oats
• 4 slices rye bread, toasted, to serve
• 40g soft goat's cheese

Method

• Step 1 Preheat oven to 200C/180C fan forced. Wrap each beetroot in foil and place in a baking dish. Roast for 1 hour 20 minutes or until tender when pierced with a skewer. Set aside to cool slightly. Peel and discard skin. Coarsely chop beetroot.
• Step 2 Heat the oil in a large saucepan over medium heat. Add onion, celery and carrot. Cook, stirring, for 5 minutes or until softened. Add garlic and thyme. Cook, stirring, for 1 minute or until aromatic. Add stock, water and beetroot. Bring to the boil. Reduce heat to low and simmer for 15 minutes. Cool slightly. Blend in batches until smooth.
• Step 3 Meanwhile, line a baking tray with baking paper. Combine sunflower seeds, pepitas and oats in a bowl. Spread mixture on tray. Bake for 8 minutes or until golden.
• Step 4 Reheat soup in saucepan, gently over low heat. Spread toast with cheese. Sprinkle soup with topping and serve with toast.