Stephen Harris’ Beetroot Soup

Serves 2 (plus 4 portions to freeze)

1tbsp olive oil or knob of butter

1 red onion, peeled and chopped

Small handful of finely sliced cabbage

450g cooked beetroot, peeled and diced

2tbsp red wine vinegar

Sea salt

Juice of 1 lime

To serve:

Sour cream

Handful of chives, snipped

Lime juice

Heat the oil or butter in a large saucepan and then sweat the red onion over a low heat for about 5 minutes. Add the cabbage and leave to sweat for a further 2-3 minutes. Add beetroot and increase the heat.

Add the red wine vinegar, bringing it to the boil. Once it has evaporated pour over enough boiling water until the vegetables are just covered - if you add too much water, the soup will be too thin. Let the soup boil rapidly until the vegetables are soft.

Remove from the heat and purée in a blender, in batches if necessary. Return to the saucepan and adjust the thickness with water if necessary. Add salt and lime juice to taste.

To serve, pour the soup into two warmed bowls and freeze the rest! Place 1 tsp of sour cream in the middle of each and sprinkle over chives, drops of lime juice and salt crystals.