Instructions: Chop the onions and fry gently in a small amount of the stock but do not brown them. Add the beetroot which you have washed and shredded. Pour in the rest of the stock and the juice of the lemon, then the yeast extract, sugar and salt to taste. Simmer for 40 minutes, mash slightly or blend part of the soup and serve with fresh parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.