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  • 6 medium sized beetroots – washed but not peeled

  • 5 spring onions, white part only

  • olive oil

  • 1.5 litres vegetable or chicken stock

  • Shot of vodka

  • Juice of ½ a lemon

  • 2 tbsp crème fraiche, plus extra to serve

  • Sea salt and freshly ground pepper

  • Handful of chopped fresh dill

  • Chopped hardboiled free range egg to serve – optional


  • 1.

    Wash and trim the stalky bits of the beetroot

  • 2.

    Sweat the spring onions in a pan with some olive oil on a low heat until they are translucent

  • 3.

    Then add the stock to the spring onions and leave on a low heat to warm

  • 4.

    In another pan, cover the beetroot with water; bring to the boil, then reduce the heat and simmer for about 30 minutes until the beetroot is tender.

  • 5.

    Drain, and when cool enough to handle peel off the skins and cut the beetroot into rough chunks

  • 6.

    Put the beetroot into a blender with the spring onion, stock and puree until smooth.

  • 7.

    Add the shot of vodka, lemon juice, crème fraiche, season and give the mixture another whizz in the blender

  • 8.

    The soup can be served hot or cold. Either way serve with the chopped dill on top, a swirl of more crème fraiche and some chopped hardboiled egg if you feel like it

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