A Summer Borscht

One for all seasons, this vibrant summer borscht is hearty, healthy soup that' sure to turn heads.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Add the diced carrots, onions, celery and garlic add them to a pan. Sauteed them slowly (and without browning) on a low heat until cooked down. Add the beetroot and potato until partly cooked, then add the stock and season. Once this has been added to the mixture, simmer for 30 minutes.
After 30 minutes, add the cabbage and tomatoes, then cover and leave to simmer for another 30 minutes.
To serve, spoon the soup into a bowl. In a separate dish, whisk the Elmlea Plant Double with lemon juice to create a sour cream. Then add a generous dollop on top of the soup.