This is similar to the recipe for Aphrodite’s Beetroot Soup in the Essex Road deck of recipe cards, but instead of using fennel seeds I used half a fennel bulb.
Half a red onion and half a medium-sized white onion
Small fennel bulb (or half a large one)
2 tablespoons of olive oil
about 750 ml water
salt and freshly ground black pepper.
Wash and peel the beetroots and potato and cut into bite-sized chunks.
Add the garlic, cover with a tight fitting lid and turn down the heat. Sweat these ingredients for a few minutes until they soften.
Add the beetroot and potato, stir it around for a few minutes and then add the water, salt and pepper.
Bring to the boil, then turn it down to a gentle simmer.
Remove from the heat and use a wand blender to liquidise the soup.
(I like to leave a few chunky bits for variety. If it seems too thick, add a little more water.)
Chop about 50 grams of haloumi cheese very finely and sprinkle over the soup before serving.