You will need:
250g pack cooked beetroot, roughly chopped or sliced
1 onion, diced
1-2 garlic cloves, crushed (or pinch garlic granules)
1 tbsp healthy oil (butter, avocado oil, macadamia nut oil, coconut oil)
375ml sugar free vegetable stock
25g grated cheese (I used stilton which complemented the soup perfectly)
Cook the onion in the oil for about 10 minutes until soft.
Add the garlic to the pan and gently fry for another 2 minutes.
Add the beetroot and stock and bring to the boil.
Turn down the heat and simmer for 2 minutes.
Blend the soup until smooth, ladle into bowls and sprinkle with grated cheese. Makes two servings.
If you don't eat dairy you can swirl a couple of tablespoons of coconut milk or cream into the soup instead of the cheese.