Serves: 6-8
Preparation: 10 minutes
Cooking: 50 minutes

Ingredients

● 6 large beetroots
● 2 tbsp butter
● 2 tbsp olive oil
● 1 large onion, peeled and finely chopped
● 6 sage leaves
● 2 sprigs of thyme - leaves only
● 1 tbsp fresh ginger, peeled and chopped
● 1 tbsp brown sugar
● 1 bay leaf
● Salt and pepper

To serve
● 150ml sour cream

Method

● Scrub the beetroot and place in a large pot of cold water.

● Bring to the boil, reduce to a simmer, and cook the beetroots on medium heat until they are soft when pierced with a knife. Set them to one side to cool.

● When they are cool enough to handle, peel off the skin and dice the flesh.

● In a large saucepan, heat the butter and olive oil, add the onion and fry for about five minutes until it is golden.

● Add the sage leaves, thyme and ginger and fry for another minute.

● Add the beetroot, brown sugar, bay leaf and salt and pepper, add just enough water to the pan to cover the vegetables and cook for 10 minutes.

● Using a stick blender, blend the soup until is the texture of smooth cream, then cook for a further five minutes. (If you do not have a stick blender, blend the soup in batches in a blender or food processor then return it to the pan to cook for 5 more minutes.)

● Serve the soup hot with a tablespoon of sour cream on top.