Beetroot soup

Preparation – 5 minutes

Peel and chop the shallots. It doesn't matter how coarsely or finely you chop them, as the soup will be puréed.

Peel the potatoes and cut them into chunks. Squeeze the juice from a lemon and set aside.

Finishing the beetroot soup – 15 minutes

Heat a dash of olive oil in a medium saucepan and sauté the shallots for a few minutes. Add the potatoes and beetroot and sauté for a few minutes more.

Add 1 litre of chicken stock and bring to a boil. Let the beetroot soup simmer gently until the shallots have softened.

Purée the soup, then pass it through a fine sieve using a large spoon or ladle, to remove any remaining chunks from the soup. Reheat the beetroot soup and add the lemon juice.

Season with salt, pepper and a little more chicken stock (if needed). Ladle the beetroot soup into 6 deep bowls and garnish with a spoonful of sour cream. Enjoy!

Tip: take a look at some of our other delicious soup recipes, including one for Borscht, a beetroot soup from Ukraine.