Beetroot & ginger soup

A rich in taste and colour soup perfect as a starter or standalone meal with Ryvita to dip in or cut up to make croutons.

Ingredients

• RYVITA^® Pumpkin Seeds & Oats Crispbread
• 450g beetroot
• 15g butter
• 2 chopped onions
• salt & pepper
• 1 litre vegetable stock
• 1/2 inch root ginger(grated)

Method

1.Wash the beetroot carefully under the cold tap. Don't scrub, simply rub off any earth with your fingers. Put the beetroot into a pan, cover with water, bring to the boil, then reduce the heat and simmer, covered. The beetroot are cooked when the skins rub off easily. When cool enough to handle, rub off the skins and chop the beetroot. 2.Melt the butter in a frying pan over a medium-low heat. When it foams, add the onion. Season well, stir. Cover the pan, turn the heat low and sweat over a gentle heat for 10 minutes. Meanwhile, bring the stock to the boil. 3.Add the beetroot to the onions with the stock. Season, then purée. Reheat, adding more stock or milk if you like, and adjust the seasoning. 4.Serve garnished with Ryvita croutons for a starter or crispbreads on the side for lunch. 5) Enjoy!