Serves 4
Look at the colour of this! You can see how this will add so much vibrancy to your body and to how you feel. It’s also incredibly fast and simple to make. I swirl it with a teaspoon of crème fraîche to add luxurious creaminess and because it looks so beautiful. I started growing beetroot a few years ago; the taste is fantastic. It is easy to grow, but takes a few months, so I get my seeds started in early spring.
INGREDIENTS:
1 tablespoon olive oil
2 celery sticks, finely chopped
1 shallot, finely chopped
400g (14oz) beetroot, cooked, peeled and chopped into cubes
(to cook it at home, see page 97)
1 litre (1¾ pints) hot vegetable stock
Juice of 1 lemon
1 tablespoon sherry vinegar, or to taste
Sea salt flakes and freshly ground black pepper
Cream or crème fraîche, to serve
Method:
1. Place a saucepan over a medium heat, add the olive oil, then, when it’s warm, stir in the celery, shallot and beetroot. Season with salt and pepper, then cover and sweat for 10 minutes, stirring occasionally.
2. Pour the hot stock and lemon juice into the saucepan, stir, then continue to cook until all the vegetables are soft.
3. Blend the soup in a food processor until smooth. (Or use a stick blender directly in the saucepan, if you prefer.) Leave to cool, then cover and refrigerate until well chilled, or for at least 2–3 hours.
4. Stir in the sherry vinegar to taste, then serve, with a swirl of cream or crème fraîche on top!
