Rosy Soup
Rosy Soup Serving Size: Serves 4 Ingredients1 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 InstructionsHeat oil in large pan, add onion, potato and celery. Cook for 2 mins. Add beetroot and cook for a further 3 mins Stir in the tomatoes, stock, cider vinegar and bay leaves and bring to the boil. Reduce heat and simmer for one and a quarter hours or until beetroot is quite soft Discard bay leaves, blend soup in a liquidiser to a smooth puree. Reheat gently, seasoning with pepper to taste. Garnish with swirl of yoghurt. (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). 3.1https://www.cheltenhamallotments.org/recipes/rosy-soup/