Bring up to the boil and then simmer gently for 5-10 minutes or until the grain has puffed up and absorbed all the water and is soft when tasted. If it's still firm but dry, add a splash more water and continue to cook until done.

 

 

Serves 4

 

Ingredients

 

1 bunch beetroot (approx 700g) rinsed, trimmed and cut into 2cm cubes

2 tbsp olive oil

1 onion, diced

1 celery stalk, diced

1 potato (about 200g), peeled and diced

500ml chicken stock or vegetable stock

60g goats cheese, crumbled

3 tsp hot horseradish sauce (for grown ups)

3 tbsp crème fraiche (for grown ups)

 

Method

 

Preheat the oven to 220C, gas mark 7.

 

Toss the beetroot with 1 tablespoon of oil and scatter into a roasting tin and place in the oven for 20 minutes.

 

Meanwhile, heat the remaining tablespoon of oil in a large saucepan and add the onion and celery. Cook for about 10 minutes until softened. If the onions stick just add a little water.

 

Add the potato and cook for another 5 minutes, then add the beetroot.

 

Add the stock and 250ml of water and simmer for 10-15 minutes.

 

Allow to cool a little, then blitz in a food processor until smooth. Reheat in a pan and add a little water if needed. Season.

 

Just before serving, crumble on some goats cheese or mix the horseradish and crème fraiche together. Swirl this into the soup and scatter with fresh chopped dill.