Beetroot soup with chunky vegetables and butter beans

Serves 4-6

1 tbsp of neutral vegetable oil (I used sunflower oil)
1 onion, finely chopped
2 cloves of garlic, finely chopped
3 tbsp tomato puree
2 carrots, peeled and cut into chunks
approx. 400g beetroot, peeled and cut into chunks (try to cut them into a similar size chunks as carrots – it will allow them to cook in the same time)
3 small potatoes, peeled and diced
approx. 200g white cabbage, sliced
approx. 1.5l vegetable stock
approx. 200g butter beans, cooked (for shortcut use tinned ones)
bay leaf
2-3 whole allspice
2-3 whole peppercorns
pinch of sugar
salt
freshly ground black pepper
2 tbsp lemon juice


In a big pan heat the oil and fry the onion over a low heat until softened but not coloured. Add garlic and fry for further minute before adding tomato puree and fry for one more minute.

Next add to the pan: carrots, potatoes, cabbage and beetroots, cover and cook for 5 minutes, before adding stock, allspice, bay leaf, whole peppercorns. Bring to the boil, cover and simmer for further 20 minutes.

When vegetables are nearly cooked, season with salt, pepper and sugar and add butter beans. Cook for 5 minutes, add lemon juice and stir thoroughly.

You can serve this soup with some sour cream on the top, quartered hard boiled egg or garnished with some fresh thyme.