1lb/450g beetroot, peeled 1 potato, peeled 1 large carrot, peeled 1 onion, peeled and finely chopped 1 leek, trimmed 1 bayleaf 2 sprigs parsley 1pt/1.1ltr chicken or vegetable stock 1 Tbs. tomato puree 1 tsp. caster sugar 1 Tbs. lemon juice salt and freshly ground black pepper 3 Tbs. soured cream freshly snipped chives
Instructions
1) Chop beetroot, potato, carrot and onion. Wash and slice the leek. Place in a large pan with herbs.
2) Pour over chicken or vegetable stock and bring to the boil.
Turn down heat and simmer for 30 minutes, covered. Add tomato puree, sugar and lemon juice.
3) Continue simmer for a further 30 minutes or until all the vegetables are soft. Discard bayleaf. Whizz liquid in a blender until smooth. Season.
4) Serve the soup either hot or cold decorated with a swirl of soured cream and some freshly snipped chives.
