While Sophie's children are not fans of beetroot, they will eagerly devour this soup as it has a natural sweetness from the tomatoes (home-grown, of course) included in the recipe.

Ingredients

• 2 onions, peeled and diced
• 3-4 cloves garlic, peeled and chopped
• good knob butter
• 750 grams juicy tomatoes, diced
• 4-6 medium-sized beetroot, peeled and chopped
• 2 cups tomato juice
• 2 teaspoons balsamic vinegar
• ½ teaspoon kelp powder, optional

Method

1. In a large saucepan cook the onions and garlic in the butter until just softened. Stir in the tomatoes, beetroot, tomato juice, vinegar and kelp powder, if using. Add enough water to completely cover the vegetables and bring to the boil.
2. Lower the heat and allow to simmer for 45-50 minutes, stirring occasionally or until the beetroot is tender. Puree in a food processor or blender until smooth. Return to a clean saucepan and bring back to heat. Season as wished. Serve with sour cream and chopped fresh herbs, such as chives or parsley, to garnish.