Beetroot soup

Serves: 4

PREP: 10 mins

COOK: 15 mins

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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

In large saucepan, sweat the onion, carrot and celery gently in the olive oil until it softens. This will take around 10 minutes – be careful not to burn the onions, you are not trying to caramelize them.
When the onions are soft, add the crushed garlic to the pan and gently fry for a further minute and then add the beetroot, tomatoes, stock, balsamic vinegar, and thyme leaves.
Bring to the boil and simmer for a couple of minutes.
Using a liquidiser or stick blender, blend the soup until really smooth.
Pour the soup in bowls and serve immediately.
Optional: drizzle a small amount of double cream on top of the soup for some added decadence.