Beetroot Soup
Two Large Beetroots per person
Half an Onion per person
1 clove of garlic per person
1 Teaspoon of powdered stock or enough stock to cover the beetroot
Some sprigs of thyme
Black pepper and perhaps a pinch of salt
Cream/Creme Fresh or yogurt
Fry up the onions and then garlic until browned
Coat with stock and add the sliced beetroot
Throw in the herbs and pepper
Cook until beetroot is soft
Either liquidize or leave chunky or use a potato masher to for a
chunky-ish soup
Serve with Cream/Creme Fresh or yogurt