Wonderful Carrot and Beetroot Soup
This is a delicious and vibrant soup made with beetroot and carrots and garnished with sour cream.
peeled and diced
peeled and chopped
litres vegetable stock
chopped fresh chives
Heat the oil in the inner pot.
Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion is tender.
Add beetroot and stock. If the vegetables are not quite covered top up with water.
Bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 3 hours.
Before serving remove the bay leaves and purée with a blender.
Serve with a twist of sour cream and some chopped fresh chives.