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BEETROOT AND BRUSSELS SPROUTS SOUP SERVES: 4 PREP: 20 MINS COOK:30 MINS 1 tbsp olive oil 1 red onion, chopped 3 garlic cloves, crushed 750g (1lb 10oz) beetroot, cubed 1 floury potato, cubed 2 bay leaves 1 tsp ground coriander 1 tbsp red wine vinegar 1 litre (1¾pt) water Salt and pepper 120ml (¼pt) sour cream, plus extra to serve 50g (2oz) unsalted butter 6 Brussels sprouts, leaves separated 1. Heat the oil in pan and add the onion, garlic and cook until soft. 2. Add the beetroot, potato, bay leaves and coriander. Cook and stir for 5 mins. 3. Add the vinegar and water and bring to the boil. Reduce heat and simmer covered for 20 mins. Remove from the heat and add the sour cream. Blitz in a blender until smooth and season. 4. Melt the butter in a small frying pan over a moderate heat. Add the Brussels sprout leaves, cook and toss for 1 min. 5. Serve soup topped with extra sour cream, the sprout leaves and sprinkle with black pepper. Per serving: cals 324, sugar 17g, fat 20g (sat fat 11g)