• 1 large onion
• 1 lb beetroot
• 1 lb potatoes
• 2 garlic cloves
• 2 tbsp oil
• 2 pints vegetable stock or beetroot cooking liquid
• Salt and Pepper
• 2 tbsp lemon Juice
• Pinch of chopped chives
• 6 fl oz thick plain yoghurt or soured cream

Method:

Cook the beetroot in a saucepan of salted water, bring to the boil and then simmer until tender.  Allow to cool, peel and chop.

Peel and chop the onion and potatoes and saute in the oil, stirring frequently, for about 10 minutes.

Crush the garlic cloves and add to the sauted onions and potatoes and continue  cooking for  5 minutes.

Add the vetetable stock, chopped beetroot, lemon juice and salt and pepper, bring back to the boil and simmer for 20 minutes.

Allow to cool slightly and then put through a liquidiser until smooth.

Reheat before serving, pour into bowls and garnish with a swirl of the yoghurt or sour cream and the chopped chives.

Makes approximately 6 servings.