Author Notes
I love beetroot and eat it often, whether simply roasted and served with my beloved garlic yogurt, with a roast chicken or in salad with feta and watercress perhaps. Today though I decided on a soup. I had thoughts of something jazzier, adding a bit of this or that but in the end decided to keep it simple so the earthy sweet flavour of the beetroot could shine through and along with its majestic colour, create a lunch to make the soul soar. —Anna May
Ingredients
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4
beetroot, roughly cricket ball size, quartered
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1
onion, peeled and quartered
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1 tablespoon
olive oil
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2 tablespoons
water
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750 milliliters
vegetable stock
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Creme fraiche to serve, optional
Directions
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Preheat the oven to 200c. Put the beetroot, onion, oil and water in a baking tray, season well and cover with foil. Cook the vegetables for 1-11/2 hours until the beetroot is tender.
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Put the vegetables along with any juices into a large saucepan with the stock and blend with a handheld blender or whizz in a liquidizer. Reheat when you are ready to serve and check the seasoning. Serve with a small blob of creme fraiche if desired (obviously the soup is then not vegan).
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