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Beetroot Soup

Beetroot is enjoying a revival at the moment after being labelled a must-have superfood.

It’s wonderful for the liver and kidneys and is jam-packed full of iron, making it an excellent food to help prevent anaemia.

Plus, it’s also rumoured to increase oxygen levels in the blood making it the go-to food for athletes of all abilities.

So, brew up a batch of this tasty soup and feel really smug, fit and healthy for the rest of the day!


  • 6 fresh beets, roughly chopped into even pieces
  • 500ml beef stock
  • 2 cloves of garlic
  • 1 medium onion
  • Olive oil
  • Salt and pepper
  • Splash of double cream

Step 1

Put a splash of olive oil in a large saucepan and cook the onion and garlic until soft.

Stir in the chopped beetroot and cook for about 5 mins.

Step 2

Add the stock to the pan, bring to the boil and simmer uncovered for about 30 mins until beetroot is soft.

Leave to cool slightly.



Step 3

Once cool enough, blitz in a liquidiser and serve with a swirl of double cream. Lush!

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