Beetroot Soup with Goats Cheese Croutons

For the soup:

• 17.6 oz cooked beetroot (cut into chunks)
• 1 large onion (diced)
• 1 clove garlic (crushed)
• 2 tbsp olive oil (extra virgin)
• 1 tbsp balsamic vinegar
• 25.4 fl oz vegetable stock

For the croutons:

• 4 slices baguette
• olive oil (for brushing)
• 1 peel garlic clove (cut in half)
• 1 small goats cheese (i.e. Capricorn) (cut into rounds)
• 4 sage leaves (finely sliced)