Beetroot and caroot soup

INGRIDIENTS

1 bunch beetroot (4 beetroot)

2 teaspoons olive oil

1 medium brown onion, chopped

2 large carrots, peeled, chopped

3 celery stalks, sliced

500g desiree potatoes, peeled, chopped

1 bouquet garni

4 cups chicken stock

2 tablespoons sour cream

chopped fresh chives, to serve

DIRECTIOINS

Step 1

Trim beetroot stems and leaves. Wearing gloves, peel and chop beetroot. Heat oil in a saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is tender. Add beetroot, potatoes, bouquet garni, stock and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 hour or until beetroot is tender. Cool slightly. Remove and discard bouquet garni.

Step 2

Process soup, in batches, until smooth. Return soup to pan over low heat. Cook, stirring, for 4 to 5 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls. Top with sour cream. Sprinkle with chives. Serve.

 

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