Beetroot soup

Ingredients

1 red onion, finely chopped

3 cloves of garlic, crushed

1 stick of celery, finely chopped

1 large carrot, grated

1 red pepper, diced

4 precooked beetroots, diced

1 medium potato, diced (I used Yukon)

1 bay leaf

1/2 tsp allspice

1/4 paprika

1 tin cannellini beans

1 tbsp tomato puree

1 tbsp apple cider vinegar

1 tbsp dill, finely chopped

4 cornichons, sliced

Pinch of salt

1 litre Bone broth/stock (I used beef)

2 tbsps the Governor Extra Virgin Olive Oil

Method

1.Heat a large saucepan to a medium heat, add 1 tbsp of EVOO then add the onions, sauté for 5mins. Add the celery, garlic, carrot, pepper, potato, bay leaf cook for 10mins, add some stock if the veggies are sticking. Add the tomato purée and stir to coat. Pour in the bone broth, vinegar, beetroot, beans & cook for 15mins until the potato has softened.

2.Top with cornichons, dill and a drizzle of the Governor EVOO