Union Pay

30mins

1 tbsp	olive oil
1	small onion, finely chopped
1	small garlic clove, minced
2	large beetroots, washed, peeled and rough diced into cubes
1	medium carrot, peeled and grated
3 cups	low sodium vegetable or chicken stock
200g	cooked chicken breast, shredded
1	bay leaf
1/4 tsp, dried parsley
	salt and pepper to taste

Method

Step 1
Preheat the oven to 200°C (400°F)
Step 2
In a large sheet of aluminium foil, place the beetroots into the centre, drizzle with olive oil and some sea salt, wrap so they are completely covered and roast for about 45 mins to 1 hour until they are cooked through (test with a metal skewer or small knife).
Step 3
Heat olive oil in a large pot over medium heat. Add onions, and sauté until soft, about 5 minutes. Add, carrots, and cooked beetroots to the pot, and cook for another 5 minutes, stirring occasionally.
Step 4
Pour the vegetable stock into the pot, add the bay leaf, and then boil the mixture.
Step 5
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the vegetables are tender
Step 6
Remove the bay leaf from the soup and allow it to cool slightly. Add the chicken, and transferring it to a blender or using a stick blender, purée until smooth.
Step 7
Stir in dried dill, salt, and pepper to taste, and adjust seasoning as needed.
Step 8
If using, mix in the cooked, shredded chicken breast until well combined.
Step 9
To serve, pour 250ml (8.5 oz) of puréed soup into bowls, drizzle with some yoghurt if desired and enjoy If not eating immediately, allow to cool and then portion into 4 serves and freeze until needed.