1kilo/2 1/4lb beetroot
2 cloves garlic
1 stick celery
1 thumb sized piece of fresh ginger root
1 bay leaf
salt and pepper
Peel and chop all the veg and grate the ginger after peeling. Toss everything into a large pan with the bay leaf and cover with the stock. I used about 1 litre of stock. Bring to the boil, then cover the pan and bring down to a simmer. Let it bubble away for about an hour until everything is tender.
Fish out the bay leaf and then whizz with a stick blender till smooth, add seasoning to taste.
If it is too thick add some extra stock.
Serve with soured cream or natural yogurt swirled on top.
Sweet and spicy, perfect for a wet and windy day.