Beetroot Soup

When I was first introduced to beetroot soup, I wasn't sure how I would like it as I always thought of beetroots are for using in salads. I have to say that I was pleasantly surprised and found that I really liked this soup. A lot of beetroot soups are to be served cold, but this is one that is served hot and I love it. I am sure that it was my girlfriend Judy who made it and now it has become a favourite to have. I serve it with some little seed dinner rolls but crusty bread would also be great.

INGREDIENTS:

40g butter
1 brown onion - chopped
1 carrot - chopped
1 desiree potato - chopped
1 bay leaf
4 cups chicken or vegetable stock
450g tin of baby beetroots - chopped
1 cup water
sour cream
croutons (I like to make wholemeal ones)
sea salt and cracked black pepper to taste
extra virgin oil for decorating

METHOD:

Melt butter in large pot. Add onions and carrots and cook over low heat for 3 minutes. Add the potato and cook a further 5 minutes. Add bay leaf, stock and water then increase heat to medium - high and bring to the boil. Cook a further 5 minutes or until vegetables are tender. Add the chopped beetroot and simmer for approx 3 minutes. Cool down then blend with either a hand held or bench blender until smooth and creamy. Season to taste and add extra water if soup is too thick. Serve with a dollop of sour cream, some croutons and a drizzle of olive oil to decorate top.