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What you need:

750g Beetroot
800ml Beef Stock
1 Tin Chopped Tomatoes
1tsp Fresh Thyme
1tbsp Horseradish
3tbsp Vodka
1 Large Onion
2 Cloves Garlic
Olive Oil
Salt
Black Pepper

What you do:

Top and tail the beetroot, the scrub them under cold water, like you would new potatoes.

Heat a large pan of water, bringing to the boil and then put the beetroot in, simmer and cook for 30 minutes.  When they are cooked through, remove from the heat, drain and allow the beetroot to cool.  Cut into cubes.

Chop the onion and garlic.  Heat some olive oil in the soup pan and then fry off the onion and garlic.

Add the beetroot, stock, tomatoes, thyme, horseradish and vodka to the pan, bring to the boil and then simmer.  Cover and cook for 15 minutes.

Once the soup is cooked through, let it cool and then use a stick blender to make it nice and smooth.  Return to the pan and heat through.  Adjust seasoning and then serve.

Crumble some goats cheese on top of each bowl to garnish .

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