I have mentioned before the need to get some more pink into my household of boys!
I use chicken stock for this recipe but a good vegetarian stock works really well too and if you don’t have sour cream a wee swirl of regular cream is perfect.
50g butter or oil
1 large onion, diced
900g beetroot, peeled and diced
1 large potato, peeled and diced
2 garlic clove, peeled and roughly chopped
sour cream and chives to serve
In a large pan, melt the butter over a medium heat.
Add the onion, beetroot, potato and garlic, stir well and cook gently until the onion has softened.
Add the stock and bring up to a simmer.
Simmer gently for 30mins.
Allow to cool slightly and then use a stick blender to process.
Once you are ready to serve, warm the soup again gently, spoon into bowls and top with a dollop of sour cream and some snipped chives.