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Prettiest Pink Beetroot Soup

Prep:

Cook:

Serves:

    Serves 6
    ingredients
    4 raw beetroots
    4 medium-sized potatoes
    1 onion, sliced
    25g butter
    1.5l vegetable stock

    To serve:
    Pumpkin seeds
    4/6 tbsp creme fraiche
    Optional: 2 oranges peeled, skinless, and cut in segments

    METHOD

    Peel the potatoes and quarter them.

    Peel the beetroots and cut them in half.

    Melt the butter in a large saucepan, add the onion and sautee over a medium heat until golden brown.

    Add the vegetable stock and bring to the boil. Add the beetroot and potatoes and simmer for 25 minutes until they are soft.

    Use a slotted spoon to put the vegetables into a liquidiser. Add some but not all of the cooking liquid. Liquidise the vegetables and add enough stock so that the soup has a nice velvety texture — not too thick and not too liquid.

    Stir in some creme fraiche to obtain a nice pink colour.

    To serve, sprinkle with pumpkin seeds, add a few segments of orange, and add some drops of creme fraiche.

    Method
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