Beetroot and Potato Soup

METHOD

1. Prepare the beetroot by peeling and cutting into 1 cm cubes.

2. In a large, lidded pan, over a medium heat, heat the olive oil and add the onion and cook for 5 minutes until starting to soften.

3. Next, add the beetroot and Rooster potatoes and cook for another 5 minutes.

4. Now add the hot stock, lemon juice, black pepper and bring to the boil. Reduce the heat and simmer gently, half covered, for about 25 minutes.

5. Allow to cool slightly, then blitz with a hand blender or in a liquidiser and reheat just before serving.

6. Serve with a swirl of the low fat crème fraîche and a sprinkling of chopped parsley.

It is proven that a diet rich in antioxidants can help support your immune system and fight off seasonal bugs and beetroot, along with Rooster potatoes, are packed with the good stuff and taste amazing in this easy soup.

What you will need