A quick and easy beetroot soup that is super nutritious and the kids will love.
50g butter 2 Tbsp olive oil 1 large onion, peeled 1 clove garlic, crushed 2 stalks celery, finely diced 2 carrots, peeled, finely diced 2 large potatoes, peeled, finely diced 1 Tbsp fresh ginger, finely chopped 2 packs of LeaderBrand Pure’n Ezy Baby Beets, diced 4 cups (1 litre) liquid chicken or vegetable stock Sea salt and freshly ground black pepper Toasted sesame seeds, extra black pepper and basil leaves, to serve
Melt the butter with the olive oil in a large pan and sauté the onion, garlic, celery, carrots and potatoes. Add the ginger and LeaderBrand Pure’n Ezy beetroot. Season to taste with salt and freshly ground black pepper. Add the stock and bring to a boil, then reduce the heat, cover and simmer for 15 minutes, or until the potato is tender. Puree the soup in a food processor or high speed blender or with a stick blender. Return to the heat and re-heat for 5 minutes. Serve with toasted sesame seeds, freshly ground black pepper and basil leaves.