Creamy beetroot soup

This nutritious soup is so easy to put together and perfect for lunch! I’ve been cooking a lot of soups the past few days as I've recently had my wisdom teeth removed. So its been liquid food a while whilst I recover. Beetroot soup is not only delicious, but it is very healthy and nutritious. If you like beetroots, then you will definitely like this soup! This recipe makes 4 servings. 

Ingredients 

4 large cooked beetroots, chopped 
1 white onion, sliced
1 garlic clove, peeled 

1 carrot, chopped 
1 tomato, chopped 
1/2 bulb fennel, tough stalks removed and sliced
25ml cream 
Butter 
Water, as required 

Half vegetable stock cube 
Salt & pepper to taste

Method 

• In a large saucepan, melt a knob butter. Add the onion and garlic clove and saute until translucent. 
  
  
• Add the chopped carrot, tomato and sliced fennel. Saute for a 10 minutes until the tomato softens. 
  
  
• Next, tip in the cooked beetroots and mix well. Saute for another 5 minutes. Cover the mixture with water and crumble in the vegetable stock cube. 
  
  
• Bring to the boil and then simmer for 20 minutes until the carrot and veggies are well cooked. 
  
  
• Once cooked, remove from the heat and then blend using stick or stand blender. Add a little more water to adjust the consistency according to your preferences. 
  
  
• Mix in the cream and season to taste with salt and pepper. 
  
  
• Serve alongside some fresh spring salad and crusty bread!