1 onion, finely chopped
1 carrot, chopped
1 potato, peeled, chopped
1 bay leaf
1L (4 cups) chicken or vegetable stock
450g beetroot, drained, roughly chopped
Creme fraiche (or sour cream), croutons and finely snipped chives, to serve
Extra virgin olive oil, to drizzle
Heat the butter in a large saucepan over medium heat.
Add the chopped onion and carrot and cook, stirring, for 3 minutes or until slightly softened.
Add the chopped potato and cook, stirring, for a further 5 minutes.
Add the bay leaf, stock and 1 cup (250ml) water.
Increase the heat to medium-high, bring soup to the boil, then cook for a further 5 minutes or until the vegetables are very tender.
Add the chopped beetroot and simmer for about 3 minutes.
Allow the mixture to cool slightly, then discard the bay leaf.
Using a stick blender, blend soup until smooth (or puree in batches in a blender).
Season soup to taste, add a little extra water if it’s too thick.
To serve, divide soup among bowls and top each with a dollop of creme fraiche or sour cream. Scatter with croutons and chives, then drizzle with oil.