Thanks to Nikki Vincent for providing this recipe
2 Cloves of garlic
2 Sticks of celery
1 Tbsp fennel seeds
1 Med potato
4 Large beetroot
1 Ltr veg stock
Salt & pepper to taste
Feta cheese optional
Chop and fry the onion in a little sunflower oil until soft, then add a knob of butter with the garlic and celery.
Add the fennel seeds and fry for a couple of minutes.
Chop beetroot into small cubes and place in a saucepan with the chopped potato and vegetable stock.
Add the other ingredients to the saucepan, salt and pepper to taste then gently boil for 20mins or until beetroot is cooked.
Leave to cool down a bit then blitz with a hand blender.
Serve with feta cheese crumbled on top, a hunk of homemade bread and a glass of chilled Muscadet – Enjoy!