2 tbsp extra virgin olive oil
1 large onion, diced
1 large carrot, diced
1 stick of celery, diced
1 garlic clove, crushed
500g cooked beetroot (2 packets), cut into chunks
500g of ripe tomatoes, halved
750ml vegetable stock
1 tbsp balsamic vinegar
2 sprigs of thyme, leaves removed
Salt and pepper
Optional: Double cream