Ingredients: (Serves 4)

1 small onion, chopped

1-2 tbsp butter

1 celery stick, sliced

4 small carrots, sliced

1 x 500g pack cooked beetroot, sliced

1.5 l /2½ pts water

1 vegetable stock cube

1 tbsp dill

3 tbsp wine vinegar

Salt, pepper

Crème fraîche to serve

Method:

1. Melt the butter in a large pan, add onion and gently cook for 5 mins.

2. Add celery, carrots, beetroot, water, stock cube and dill, bring to the boil and simmer for 35-40 mins.

3. Add vinegar, season with salt and pepper and serve with dollop of crème fraîche.