1 white onion
3 cloves of garlic
1 big bunch of beetroots
1/2 bunch of fresh thyme
1.2L vegetable stock
1 tbsp apple cider vinegar
2 tbsp of creme fraiche
Salt and pepper
2 tbsp olive oil
Using a fork to see if it goes all the way through, test if the beets are cooked. If you have quartered them before cooking, they should take about 20-30 minutes.
Once they are cooked, add the creme fraiche, apple cider vinegar, and season with salt and pepper. You can now blitz the soup using a hand blender, if you do not have one you can put the soup in a food processor.
Enjoy with a big slice of toast!
Dice the white onion and cook it on a low heat with olive oil and salt. While it's cooking chop up the garlic and once the onion is soft, add the garlic and thyme to the onion for a few minutes.
Quarter the beetroots and add them to the onions and garlic, covering with the vegetable stock once you've added the beets.
Add the lid to the pan and turn up the heat slightly to let the soup simmer and the beets cook.