Ingredients:
1 onion finely chopped
3 Tbs canola oil
5 beetroot – roasted, peeled
2 large carrots
3 sticks celery
6 cups hot water
4 Tbs chicken or veg stock
1 tsp sugar
2 Tbs lemon juice
3 ripe tomatoes, peeled, chopped
Garnish: 125 ml crème fraisch, chives, chopped
Method:
Saute the onions and season
Add carrots and celery, cook for 3 minutes, then add cooked beets.
Add hot water, chicken stock, lemon
Simmer for 30 min
Add the tomatoes, cook for 30 min
Liquidize. Taste for correct seasoning
Adapted from Ina Paarman
