Sally's beetroot soup
Beetroot is thought to be a true anti-cancer superfood, filled with anti-carcinogens. It tastes great too – especially in this really easy vegetarian and gluten-free soup.
Serves 4
Ingredients
1 tbsp olive oil1 small onion, peeled and finely chopped400g raw beetroot, peeled and cut into 1cm cubes200g potatoes, peeled and chopped into small cubes1 litre hot gluten-free vegetable stock (I use Knorr)Juice of 1 lemonFreshly ground black pepper, to taste2 tbsp low-fat crème fraîche, to serve2 tbsp snipped chives, to serve
Method
Heat the olive oil in a large saucepan over a medium heat, then add the onion and sauté for 5 minutes until starting to soften
Add the beetroot and potato and cook for a further 5 minutes, then add the hot stock, lemon juice, season with 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-held stick blender or whizz in a liquidiser and reheat just before serving
Serve with a swirl of low-fat crème fraîche and a sprinkling of snipped chives