Beetroot and Rhubarb Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a saucepan over a medium heat. Add the onion and garlic and some salt and pepper. When the onion is sizzling, turn the heat down, cover the pan and let the onion sweat for 7-8 minutes, stirring a few times.

Step 2

Pre heat the oven to approx 200C for bread.

Step 3

Meanwhile, peel the beetroot and roughly chop it. Add it to the softened onions and sweat, covered, for a few more minutes.

Step 4

Add the stock and bring to a simmer then cover the pan again and simmer for 10 minutes, or until the beetroot is just tender.

Step 5

Add the rhubarb and simmer for another 10 minutes or so until the beetroot is completely tender and the rhubarb is quite soft.

Step 6

Add the bread to the oven as per packet instructions.

Step 7

Transfer the mixture to a jug and blitz until smooth - or use a stick blender. Taste and add more salt and pepper as needed. ***Extra black pepper***

Step 8

Serve the soup straight away, piping hot, or cool it and then chill it. Either way, finish it with a swirl of extra virgin olive oil and a few herbs. ***Chopped parsley fine***