The secret of this soup's delicious flavour lies in the addition of lemon rind and cloves, which enhance the flavour of the beetroot magically. It looks quite beautiful: the perfect start to a winter dinner.
450 g (1 lb) beetroot
1 small onion
1 large floury potato
1 tbsp olive oil
1 litre (1 3/4 pints) vegetable stock (if you use a cube, make it up half strength)
1 tbsp honey
pinch ground cloves
1 lemon
salt and freshly ground black pepper
chopped sunflower seeds or toasted almonds and sour cream or single cream to serve
1. Wash the beetroot taking care not to break the skin or trim the stalks too closely.
2. Bake, microwave, or simmer until tender.
3. When cool enough to handle peel off the skin and dice the beetroot. (Alternatively, use 375 g (13 oz) vacuum-packed ready-cooked, unvinegared beetroot.)
4. Fry the onion gently for 5 minutes, until softened but not coloured.
5. Peel and dice the potato and add to the pan. Cook for a further 5 minutes before adding the beetroot and stock.
6. Bring to the boil and simmer for about 20 minutes until the potato is cooked.
7. Liquidize to a smooth consistency.
8. Return to the pan and add the grated zest of the lemon, honey, cloves, salt and pepper.
9. Reheat gently and add the lemon juice to taste. It tastes so good as it is, you may not want to use more than a few drops.
10. Serve with a dramatic swirl of cream and sprinkled with almonds or sunflower seeds.
