Beetroot Soup

Ingredients

• 250g Beetroot (peeled and chopped raw)
• 1 Garlic Clove (peeled and sliced)
• 1 Shallot (peeled and sliced)
• 15g Butter
• 10g Balsamic Vinegar
• Sprig of Thyme (leaves only)
• 700g Vegetable Stock
• 3g Salt

Method

1. Sweat off the shallot and sliced garlic in oil
2. Add the beetroot and butter
3. Cook over a high heat for 5 minutes before deglazing with the balsamic
4. When boiled dry add the stock, salt and thyme, then simmer for 1-2 hours (until fully cooked)
5. Blitz, season & pass through a fine sieve