Recipe: Beetroot soup a la Dad.

I adapted this recipe from the New Covent Garden Food Company's 'Soup for all Occasions'. I think it worked because beetroot is such a flavoursome vegetable - I've even been asked to take the recipe into work for the head chef to make. I also made some croutons out of leftover bread to go with it - he liked these too.

Ingredients:
500g-ish raw beetroot, peeled and cubed (I used 450g)
2 carrots, peeled and chopped
2 medium/1 large potato, peeled and chopped
Half lemon, juice of
750ml boiling water
1 tsp sugar
2 tbsps olive oil

Method:
- Heat the oil in a pan, add the carrot and beetroot, then sweat for ten minutes until softened.
- Add the water, sugar and potato, then cover and simmer for forty minutes until vegetables are tender.
- Blend until smooth then stir in the lemon juice and more sugar if necessary (I didn't).
- Reheat and serve.