Sunday, June 18, 2006

Beetroot Soup (for one)

5 Small Beetroots skinned
4 Cloves of Garlic
1 Med Onion
¾ Pint of Vegetable stock
1 tbsp Vegetable Oil
1 tsp Sugar
Salt and Pepper

Peel and chop the Onion and Beetroot into chunks, place in a roasting dish along with the unpeeled cloves of Garlic and the Olive Oil add the Sugar and toss them together. Place in a medium oven for about 45 minutes or until the Beetroot is tender and you can get the point of a knife through it. Then remove from the oven and place in a saucepan along with the stock, remembering to remove the skin of the Garlic. Now add the hot Vegetable stock and simmer till everything is soft, this may only take a few minutes. With a hand blender, blend the soup till its smooth, adding more stock if it is too thick then season to taste.

Serve with fresh Wholemeal Bread and a smile.

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