Beetroot soup
Beetroot has long since been used as a medicine to build up patients. It is thought to be a true anti-cancer superfood filled with anticarcinogens. The good news for us is that it tastes great too - especially in this really easy soup!
Serves 4
Ingredients
400g raw beetroot1 small onion, peeled and finely chopped200g potatoes, peeled and chopped into small cubes1 tbsp olive oil1 litre hot vegetable stockJuice of 1 lemonFreshly ground black pepper2 tbsp chopped chives and 2 tbsp low fat crème fraiche to serve
Method
Prepare the beetroot by peeling and cutting into 1 cm cubes
In a large, lidded pan, over a medium heat, heat the olive oil and add the onion and cook for 5 minutes until starting to soften
Next, add the beetroot and potato and cook for another 5 minutes
Now add the hot stock , lemon juice and black pepper and bring to the boil. Reduce the heat and simmer gently, half covered for about 25 minutes.
Allow to cool slightly, then blitz with a hand blender or in a liquidiser and reheat just before serving
Serve with a swirl of the low fat crème fraiche and a sprinkling of chopped chives