Ingredients
- 1 tbsp vegetable oil or 15g (½oz) butter
- 3 medium-sized beetroot (about 450g/1lb, unpeeled weight), diced
- 1 large carrot, diced
- 1 stick of celery, diced
- 1 large waxy potato, diced
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1½ltr (2¾pt) beef stock
- ½ a green cabbage, finely shredded
- 2 tomatoes, peeled and chopped, or 2 tbsp canned tomatoes
- Flaked sea salt
- Freshly ground black pepper
Directions
- 1 Heat the oil or butter in a large heavy-based saucepan. Add the beetroot, carrot, celery, potato, onion and garlic, then sauté for a couple of minutes until the veg are well combined and coated with the fat. Add the stock and season with salt and black pepper.
- Bring the soup almost to the boil, then cover and simmer for about 15 minutes.
- Add the cabbage and tomatoes. Cover the pan and leave the soup to simmer for another 20 minutes.
- Taste for seasoning and add more salt and pepper if necessary.
