I love to make homemade soup at this time of year. We’ve been growing beets and decided to make some comfort food and this is exactly what this soup is.

The key to making this soup is to roast the beetroot and garlic first with oil until they are soft and slightly caramelised, as this gives a much deeper and sweeter flavour.

Ingredients:

• 500 g beetroot, chopped into chunks
• 1 bulb garlic, separated into cloves
• 1 large potato, chopped into chunks
• 1 onion, cut into quarters
• good splash of olive oil
• 1 ltr vegetable stock
• Salt and pepper

Topping:

• 2 tablespoons of creme fraiche
• chopped rosemary
• 2 tablespoons mixed seeds, lightly toasted

Method:

1. Preheat the oven to 180C. Put the beetroot, potato, onion and garlic on a roasting tray and drizzle with the oil. Roast in the oven for 45 mins or until cooked and slightly caramelised.
2. Next, put the roasted vegetables in a pot with the stock. Bring to boil then reduce to a simmer for 5-10 minutes.
3. Puree the soup with a stick blender, seasoning with salt and pepper to taste.
4. Serve with a swirl of creme fraiche, some chopped rosemary and toasted seeds.