Beetroot and Feta Soup

Ingredients:
5 medium sized, cooked beetroots - roughly chopped
3 spring onions - sliced 
1 tin chopped tomatoes
1/2 pt vegetable stock (I used one cube)
Splash of olive oil
1/3 pack of feta cheese 

Method:
Soften the spring onions in the oil
Add the beetroot, tomatoes and stock
Bring up to the boil
Simmer for 10 minutes
Blend or liquidise the soup
Re-heat slightly before serving
Season if required
Crumble feta on the top of the soup once in bowls

Serves 4 as a starter

Use disposable gloves whilst dicing the beetroot to avoid staining hands.
A glass chopping board is good to use too as wood or plastic will become very stained.