Beetroot and Tomato Soup
  1. Cut the chilli pepper open lengthwise but keep the stem intact. Take the chillipepper, the bay leaf, the sprigs of parsley and thyme and tie them together to form your bouquet garni.
  2. Chop the onion. In a soup pot, fry the onions in a little bit of cooking oil until golden.
  3. Chop the beetroot into small cubes. The beet I used was very fresh (straight from the ground), so I didn’t bother peeling it.
  4. Add the beetroot cubes to the onions, along with the chopped garlic. Fry for a few of minutes.
  5. Roughly chop the tomatoes and add them to the pan.
  6. Add the stock and the bouquet garni and bring the soup to a boil. Let it simmer for 30 minutes. (If you’re using pre cooked beetroots, reduce the cooking time a little bit.)
  7. Take the soup from the heat and remove the bouquet garni. Blend the soup, with a (hand)blender, until smooth.
  8. Season the soup with some black pepper. If you like, you can add a dollop of crème fraîche right before serving.