Beetroot Soup Recipe from the Range Cooker Specialist

• 450g. (1lb.) raw beetroot, peeled and diced
• 450g. (1lb.) raw potatoes, peeled and diced
• 2 onions, peeled and chopped
• 50g. (2ozs.) butter
• 1.5 litres (2.5 pints) vegetable stock
• Seasoning
• Greek yoghurt or soured cream to garnish

Method

Melt the butter in a large pan and saute the vegetables for 5 minutes until soft.

Stir in the stock, bring to the boil, cover and simmer on the simmering hotplate until the beetroot is cooked or to save heat loss, place in an oven until cooked.

The oven chosen will depend on the length of cooking time.

Cool and reduce to a puree in a liquidiser or pass through a sieve, adjust the seasoning.

To serve, bring to the boil and add a swirl of cream or yoghurt in each bowl.