- 1 onion
- 1 carrot
- 300g beetroot
- 2 bay leaves
- 8 juniper berries
- 1 vegetable stock cube
- 1 pear
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
Peel and finely chop the onion. Scrub and finely dice the carrot.
Set a large pan over high heat. Add 1 tbsp oil and stir in the diced veg. Add a pinch of salt and pepper. Lower the heat. Cook for 5 mins, stirring a few times, till the veg start to soften.
While the veg fry, peel the beetroot and dice it. Add to the pan with the bay leaves and juniper berries. Cook for 5 mins, stirring once or twice. Crumble in the stock cube. Add 800ml boiling water. Bring to the boil.
Pop a lid on the pan. Simmer for 20 mins or till the beetroot is tender right the way through.
While the beetroot simmers, peel, core and dice the pear. Remove the bay leaves from the pan and add the pear. Simmer for 5 mins to soften the pear, then use a hand-held blender to blitz the soup in the pan, or ladle it into a blender to blitz. Taste and adjust seasoning to your liking. Ladle into warm bowls to serve.