Beetroot And Potato Soup Recipe

• 1 Tbsp. Extra virgin olive oil
• 1 x Onion, minced
• 8 ounce Potatoes, diced
• 12 ounce Raw beetroot, diced
• 4 1/2 c. Stock, or possibly water
• 1/2 x Cucumber, diced Bouquet garni
• 1 Tbsp. Wine vinegar
• 1 Tbsp. Lemon juice Salt and black pepper
• 2 Tbsp. Thick lowfat sour cream

1. Heat the oil in a large flameproof casserole.
2. Add in the onions and potatoes, and cook, stirring occasionally, for 5 min.
3. Add in the beetroot, stock, cucumber, bouquet garni, vinegar and lemon juice.
4. Bring to the boil and simmer for 40-50 min.
5. Season generously with salt and pepper.
6. Pour into hot serving plates, swirl in the lowfat sour cream and servre.

extra virgin olive oil, onion, potatoes, beetroot, stock, cucumber, vinegar, lemon juice salt, sour cream

Taken from cookeatshare.com/recipes/beetroot-and-potato-soup-83171 (may not work)