Beetroot Soup

Ingredients

• 1tsp x fennel seeds
• 200ml water
• Salt & Pepper to taste
• Fresh Dill

Method

1. Firstly cook the beetroot, place in a large pan and fill with cold water. Season with salt and bring to a simmer.
2. Cook until tender. Allow to cool slightly then wearing gloves, rub the skin off the beets.
3. Cut the beetroot into chunks and set aside in the blender.
4. In a separate pan heat the water, beef stock, soup sachet and the fennel seeds until simmering.
5. Pour over the beetroot and blend until smooth.
6. Season with salt and pepper then garnish with satsuma zest and dill leaves.