This sets your tastebuds alight just by looking at it. The colour is so vibrant and rich that you can’t resist its earthy goodness. Beetroot is an excellent source of iron as well as vitamin C and A. This soup drizzled with a little soya cream or a dollop of yoghurt makes a fab, healthy lunch, especially when served with a savoury muffin or a potato scone!
1 kg cooked beetroot (roasted or boiled whole, then peeled and cubed)
450 g potatoes cubed
250 carrots cubed
1 onion sliced
2 cloves of garlic crushed
veg stock
juice and rind of an unwaxed lemon
soya cream or yoghurt to serve
1. Heat a little olive oil in a large soup pan and add the onion and garlic. Sauté for a couple of minutes before adding the vegetables.
2. Pour enough stock over the veg to cover it and put a lid on top of the pan. Bring to the boil, and then turn down the heat to simmer until the veg is cooked (around 10-15 minutes).
3. Liquidize the soup with a hand held stick blender and add the lemon – check the seasoning and adjust to taste. If the soup is very thick, thin it down with some water.
4. Drizzle a little soya cream over each bowl before serving.