Brighten up your day with a mug of this simply sensational vegetable soup. It’s the beetroot that gives it its fabulous pink colour.Ingredients
2tbsp sunflower oil
350g potatoes, peeled and diced
225g celeriac, peeled and diced
1.25 litters vegetable stock
1 bouquet garni
Salt and freshly ground black pepper
250g pack cooked peeled beetroot in natural juice, chopped
4tbsp double cream
2 spring onions, trimmed and chopped, to garnish
Warmed bread to serve
Preparation
Step1
Heat the oil in a large pan, add the onion, potato, celeriac and carrot. Stir, cover and cook gently for 5 minutes until softened.
Step2
Add the stock, bouquet garni and plenty of seasoning. Brig to the boil and simmer for 20 minutes, or until tender. Discard the bouquet garni.
Step3
Using a slotted spoon, transfer the vegetables to a blender or food processor, reserving a few pieces for garnishing. Add the beetroot and 2 ladlefuls of the cooking liquid, then blend together for a few seconds until smooth.
Step4
Return the pureed vegetable mixture to the stock in the pan, along with the cream, and mix well. Heat through for 2 to3 minutes until hot.
Step5
Garnish each portion with reserved vegetable pieces and chopped spring onion and serve with warmed bread.
Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Fat per serving 14g
Calories per serving 260
