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Beetroot, like watercress, makes a thoroughly tasty chilled soup. Some may like to add cream, but I prefer the slightly sharper note of goat’s cheese. It adds a wonderful piquancy to the sweet roots.
500g raw beetroot
A tablespoon groundnut or vegetable oil
4-6 spring onions
750ml vegetable or light chicken stock
For the goat's cheese cream
100g soft goat’s cheese
3 tablespoons thick yogurt
2 tablespoons of mixed chopped fresh chives and mint
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