beetroot soup with yoghurt




1.5kg beetroot (about 8 smallish beetroots)
3 celery sticks
3 potatoes
1 carrot
5 tbsp lemon juice
1 tsp sugar
A few sprigs of thyme
1-2 garlic cloves
1ltr chicken or vegetable stock
2 bay leaves
Salt and freshly ground black pepper
yoghurt or cream
chopped dill

Cook the beetroot whole by placing them, with their skins on, in a pan of cold water and bringing them to the boil. They are ready when a knife slides into the centre easily. This can take between 30 minutes to more than an hour, depending on the size and age of the beetroot. When cool, skin them and cut into halves or quarters.

In another pan boil the chopped celery, carrot, and potatoes until soft, add beetroot.

Place all the vegetables in a food processor with the garlic and blitz until smooth. Scrape out the purée and put it into a pan with the stock, add the lemon juice, sugar and the bay leaves. Bring to the boil and simmer for 10 minutes.

Discard the bay leaves and season. Serve with yoghurt or cream and dill.