Added by cheekychia | Fri 08 Jul 2011 @ 17:15
5 to 6 raw Beetroot – diced(can use cooked)
2 Parsnips – diced
1/2 Celery stick – diced + celery flower(leafy part inside celery )
Sea Salt & White Pepper, to taste
1 clove of garlic crushed
150 ml single cream
good glug of olive oil
croutons and sunflower seeds to garnish
In a pan melt the butter in olive oil.
Fry off the chopped onion, celery(and celery flower) parsnip,ginger and garlic.
Add the beetroot, chicken stock,bay leaf,salt and pepper(use veg stock for vegetarian option) Bring everything to a boil and simmer until the veggies are tender.
Let it cool slightly and puree using an immersion blender
Then add the lemon juice and stir well.
I then like to add single cream but its optional .
Serve hot with crutons and toasted sunflower seeds for a bit of crunch.