Beetroot Soup Recipe

Put the oil into a large saucepan and heat gently for a moment, then add the prepared onion and cook over a low heat until softened and translucent. Add the diced potato and beetroot, stir well, then pour in the stock and turn up the heat to bring the pan to the boil. Reduce the heat, then simmer for about 20 minutes, or until the beetroot is tender (the larger the pieces of beetroot, the longer the simmering time). Allow the soup to cool before blending it to a smooth consistency in a food processor (you may need to work in batches). Return the blended soup to the pan, then add salt, pepper and nutmeg to taste. Heat the soup until it is warm through, then ladle it into bowls and add a swirl of sour cream and a sprinkle of parsley before serving.