Beetroot Soup

Ingredients
- 4 beetroots, ends trimmed
- 1 tablespoon olive oil
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- 4 cups (1L) vegetable liquid stock
- Sour cream, to serve
Method
Step 1
Simply pre-roast your beets – wrap in foil, bake until tender at 180C and once cool remove the skin. I like to do this part the day before.
Step 2
Put a pan on gentle heat and add a splash of olive oil. Add your carrot, and celery to the pan and gently heat until softened.
Step 3
Add garlic and gently heat till fragrant.
Step 4
Add beetroot, stock and increase the heat until boiling. Once boiling reduce the heat and cook for a further 20 to 25mins (the vegetables should be tender).
Step 5
Remove from heat and use a stick blender to blend until smooth. Taste and season. Just before serving I like to dollop with cream, sprinkle some pepita seeds and add a stick of rosemary to garnish.