- Servings : 4
- Cook Time : 2:10 h
- Ready In : 2:10 h
- 700g raw beetroot
- 25g butter
- 1 onion, chopped
- 1 leek, thinly sliced
- 1 carrot, peeled and chopped
- 1 garlic clove, chopped
- 1 tsp fennel seeds
- 1 litre chicken or vegetable stock
- 3 tbsp dry sherry
- Natural yogurt or sour cream to serve
- Watercress to garnish
- Roasted sunflower and pumpkin seeds to garnish
Preheat the oven to 200°C. Trim the beet- root, wrap them in foil and place in a roast- ing tin. Cook for 1-11⁄2 hours until tender. Remove from the oven, leave to cool, then peel and roughly chop.
Melt the butter in a large saucepan. Add the onion, leek and carrot and cook gently for 10-15 minutes until the vegetables are soft with a hint of colour. Add the garlic and fennel seeds and cook for a further minute. Add the beetroot, chicken stock, and sherry. Season with salt and pepper, stir well then bring to the boil, reduce the heat and simmer for 25 minutes. Cool the soup slightly then purée the soup in batches in a liquidiser until smooth.
To serve bring the soup back to the boil and adjust the seasoning. Serve in warmed bowls with a spoonful of yogurt or sour cream and garnished with watercress, sun- flower and pumpkin seeds.