Gorgeous Pink Beetroot Soup

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.

Serves 6.

Ingredients

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

1.8l stock

sour cream and chives to serve

Method

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.