Yesterday I had beetroot to use up - lots of off cuts from the oatcake canapes! So, of course, I made soup... Beetroot makes a lovely softly smooth soup, and I really fancied some spice to go with it. So I roasted the beetroot with chillies and tomatoes, and added a chopped up lemon to the roasting pan to cut through the sweetness. It worked very well, and I ended up with a tasty earthy soup with a lovely warm heat and citrus tang. I garnished it with salad cress because it looked pretty, but actually the flavour went very well too! Beetroot Soup with roast lemon and tomatoes serves 3 to 4 600 g cooked beetroot, roughly chopped 1 small lemon, cut into 8 pieces (remove pips) 4 tomatoes, quartered 2 onions, diced 2 chillies, sliced 2 tbsp fresh oregano 1/2 tsp dried oregano 1/4 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp ground fennel 3 tbsp oil 700ml vegetable stock salt and pepper Preheat the oven to 200 degrees c. Slosh the oil into a large roasting tin and pop it into the oven to heat up while you chop the vegetables and fruit. Put the beetroot, lemon, tomatoes, onion and chillies into the hot oil and stir to coat. Roast for 30 minutes. Remove the tray from the oven and take out the lemon, squashing half of the pieces as you go to leave some of the lemon flesh and juice behind. Add the herbs and spices, mix well and return to the oven for a further 15 minutes. Put half the vegetables and 200 ml of the stock in a blender and blend until smooth. Tip into a large saucepan. Repeat with the other half of the vegetables. Add the remaining stock to the saucepan, season with salt and pepper and heat through to serve. By E.