Beetroot Soup with Goat's Cheese Croutons Serves: 2 Ingredients 250g cooked beetroot, cut into chunks ½ large onion, diced 1 small garlic clove, crushed 1 tbsp extra virgin olive oil ½ tbsp balsamic vinegar 375ml vegetable stock For the croutons 2 slices of baguette olive oil for brushing 1 peeled garlic clove, cut in half ½