You will need
1 x 540g jar or pack of sliced beetroot (not in vinegar)
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
1 tbsp rapeseed oil
600ml hot vegetable stock
Crème fraiche
Salt and pepper
1 tbsp of sugar
Method
1.Cut the beetroot into small pieces and set to one side, ensuring they are well drained.
2. Heat the oil up in a large frying pan and add the onions and garlic and fry over a gentle heat for fifteen minutes or until very soft. Add the diced beetroot and mix well, before adding the hot vegetable stock. Simmer for fifteen to twenty minutes before taking off the heat and allowing to cool slightly.
3. Liquidise the soup with a hand held immersion blender or in a food processor until smooth.
4. Add a tablespoon of sugar and stir well.
5. Season to taste before reheating the soup over a low heat until it is hot, but do not allow to boil.
6. Serve immediately with crusty bread or croutons, and a swirl of crème fraiche on the top. Create a cobweb shape by pouring the crème fraiche in the centre then using a toothpick to create spokes out from the centre to the edge of the bowl.
Recipe, Baxters
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Click here to see Halloween beetroot soup
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