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.
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