Creamy beetroot soup

A vibrant creamy soup but without the cream. The creaminess comes from the potato and the taste is pure beet. It is great hot or cold.

Beetroot is a good source of iron and folate and also contains nitrates, betaine, magnesium and other antioxidants.

Serves 8 (3/4 cup serving)

Ingredients:

• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 cups fat-free low-sodium chicken broth
• 2 cups water
• ¹⁄₂teaspoon salt
• ¹⁄₈teaspoon pepper
• 3 beetroot, peeled and quartered 
• 1 medium baking potato, peeled and quartered 
• 1 bay leaf
• 1 teaspoon lemon juice
• 4 teaspoons sour cream (to serve)

Method:

Heat the oil in a large pot over medium-high heat. Add the onion and sauté 3 minutes or until tender.

Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point.

Puree mixture using a blender. Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice.

Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk.

Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design.