BEET it, just BEET it!

Beetroot and carrot soup

Ingredients

• 4 beetroot (medium size)

• 10ml olive oil

• 1 medium onion, chopped

• 2 large carrots, peeled and chopped

• 3 celery stalks, sliced

• 500g potatoes, peeled and chopped

• 4 cups chicken stock

• 2 Tbs sour cream (or cottage cheese for lower fat content)

• Fresh chives, chopped, to serve

Method

1. Remove the stems and leaves of the beetroot.

2. Peel and chop beetroot (you might want to wear gloves – your hands may become VERY RED).

3. Heat oil over medium heat in a saucepan.

4. Add onion, carrot and celery.

5. Cook for 5 minutes while stirring or cook until the onion is tender.

6. Add the chopped beetroot, potatoes, stock and 1 cup cold water.

7. Bring to the boil. Once it’s boiling, reduce the heat to medium-low.

8. Simmer, for one hour or until the beetroot is tender. Cover the saucepan partially while it simmers.

9. Let it cool down slightly.

10. Process the soup, in batches, in a food processor until the whole mixture is smooth.

11. Return the soup to the saucepan and cook for 4 to 5 minutes or until it’s heated throughout. Stir while it’s heating.

12. Add salt and pepper to taste.

13. Top with sour cream and chopped chives. Serve hot or keep in the fridge and serve cold on a warm day.

NOTES:

• Other herbs like parsley or mixed herbs can be added for extra flavour. If preferred a fresh herb can be used when beetroot is cooked and removed when the soup is processed.

• Vegetable stock can also be used instead of chicken stock for a vegetarian soup.