Name: Chilled beetroot soup
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 red onions, chopped; 2 stalks celery, trimmed, chopped; 1.5 kilogram beetroot, trimmed, washed; 6 cup vegetable stock; 1/4 cup lemon juice; crumbled fetta, to serve; chopped cucumber, to serve; mint leaves, to serve

Ingredients

2 tablespoon olive oil

2 red onions, chopped

2 stalks celery, trimmed, chopped

1.5 kilogram beetroot, trimmed, washed

6 cup vegetable stock

1/4 cup lemon juice

crumbled fetta, to serve

chopped cucumber, to serve

mint leaves, to serve

Method

1.Heat oil in a large saucepan on medium. Saute onion and celery for 8-10 minutes, stirring occasionally, until tender.

2.Meanwhile, peel beetroot using disposable gloves. Cut into 2cm chunks. Add beetroot and stock to pan. Bring to the boil. Reduce heat to low and simmer, covered, for 55-60 minutes, until beetroot is very tender.

3.Using a hand blender, process soup until smooth. Add lemon juice and season to taste.

4.Chill for at least 3-4 hours before serving. Serve soup topped with fetta, cucumber and mint.