Recipe Of The Month: Cold Beetroot Soup!

COLD BEETROOT SOUP

Serves 4

2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

1kg fresh beetroot, peeled

1½L vegetable stock

½ small loaf sourdough

Heat 1tbsp oil in a large pan and add the onion, frying for 5 minutes until slightly softened. Add the garlic, stirring to combine for 1 minute, then toss in the diced beetroot and cook for 15 minutes. Pour in the stock and bring to the boil.

Once boiling, reduce the heat and simmer uncovered for 30 minutes or until the beetroot is tender. Season well and leave to cool. Meanwhile, heat the grill to high and put the sourdough (diced into croutons) on a baking sheet drizzled with the remaining oil, and toast until golden. Whizz the soup until smooth using a hand blender. Then leave to cool completely and chill for a couple of hours before serving. Serve with the croutons, plus some finely sliced chives scattered over.