INGREDIENTS

Serves 4-6

800g beetroot
1 1/2 litres vegetable or chicken stock (see recipe for vegetable stock)
sea salt & freshly ground pepper
olive/walnut oil
sour cream

Preheat oven to 200°C

Wash beetroot, wrap in foil and roast in oven for approximately 1 hour until you can pierce with a sharp knife. Peel beetroot when cool and cut into chunks. Blitz in a food processor, add stock and seasoning. Heat well and serve with a swirl of sour cream and a few drops of olive or walnut oil.

Approximate cost £2.50