Ingredients

• 40g unsalted butter
• 1 onion, finely chopped
• 1 carrot, chopped
• 1 desiree potato, peeled, chopped
• 1 bay leaf
• 1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
• 450g can baby beetroot, drained, roughly chopped
• Sour cream, to serve
• Croutons, to serve
• Fresh chives, finely snipped, to serve
• Extra virgin olive oil, to drizzle

Method

• Step 1 Heat the butter in a large saucepan over medium heat. Add the chopped onion and carrot and cook, stirring, for 3 minutes or until slightly softened. Add the chopped potato and cook, stirring, for a further 5 minutes. Add the bay leaf, stock and 1 cup (250ml) water. Increase the heat to medium-high, bring soup to the boil, then cook for a further 5 minutes or until the vegetables are very tender. Add the chopped canned beetroot and simmer for about 3 minutes.
• Step 2 Allow the mixture to cool slightly, then discard the bay leaf. Using a stick blender, blend soup until smooth (or puree in batches in a blender). Season soup to taste, add a little extra water if it's too thick, and warm through over low heat if necessary.
• Step 3 To serve, divide soup among bowls and top each with a dollop of creme fraiche or sour cream. Scatter with croutons and chives, then drizzle with oil.