This makes a coarse-textured soup with a lovely colour. Make sure you buy the cooked beetroot simply vacuum-packed, not stored in vinegar.
1 cooked beetroot, chopped
1 tbsp finely chopped onion
¼ tsp finely chopped garlic
½ cup vegetable stock
freshly ground black pepper
1 tsp soured cream or yogurt
1. Put all the ingredients except the cream or yogurt in a large mug and mix together well. Microwave for 1½ minutes until heated through and softened.
2. Purée with a hand-held blender, then check and season with a little more black pepper to taste. Top up with boiling water if necessary.
3. Swirl in the soured cream to serve.