Ingredients

• 1 tbl sunflower oil
• 100 gm chopped onion
• 100 gm diced potato
• 1 celery stick, chopped
• 350gm uncooked beetroot, peeled and diced
• 225gm peeled and chopped tomatoes
• 900ml vegetable stock
• 2 tbl cider vinegar
• 2 bay leaves
• Freshly ground black pepper
• Natural yoghourt to garnish

Instructions

1. Heat oil in large pan, add onion, potato and celery. Cook for 2 mins.
2. Add beetroot and cook for a further 3 mins
3. Stir in the tomatoes, stock, cider vinegar and bay leaves and bring to the boil.
4. Reduce heat and simmer for one and a quarter hours or until beetroot is quite soft
5. Discard bay leaves, blend soup in a liquidiser to a smooth puree.
6. Reheat gently, seasoning with pepper to taste.
7. Garnish with swirl of yoghurt.
8. (NB it is important to add the cider vinegar otherwise the beetroot will cook to a strange brown colour, I have not tried freezing this soup but I imagine it would be fine).