Beetroot Soup

Beetroot is in season and looking great at the moment, and it's definitely soup weather. So, the beetroot soup has appeared on the menu again. This is an easy, tasty recipe and relatively quick to make, if you use a food processor to grate the vegetables.
It freezes well, too, which I do in containers that are just the right size for lunch and then I can reheat it in the microwave at work.










1 bunch beetroot. peeled and grated
2 carrots, peeled and grated
1 large onion, peeled and grated
3 stalks celery, sliced thin
Bunch of English spinach, sliced finely (optional)
1/2 can tomatoes
1 tablespoon oil
2 rashers bacon, chopped
1 1/2 litres beef stock
1 tablespoon red wine vinegar

Heat the oil on a low to medium heat and add the bacon. Cook for a few minutes, then add the beetroot, carrot, onion and celery. Cook over a low heat for about 5 minutes. Stir occasionally.

Add the stock, vinegar and tomatoes. If your stock is unsalted, add salt to taste. Cover, bring to the boil and simmer for about 45 minutes. Add the spinach, and stir in. The heat of the soup will just cook it. Serve with a good grind of black pepper.