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