Chilled Beet Soup - cooking recipe

Ingredients

2 tbsp olive oil
2 None red onions, chopped
2 None stalks celery, trimmed, chopped
3 1/3 lbs beets, trimmed, washed
6 cups vegetable stock
1/4 cup lemon juice
None None Crumbled feta, to serve
None None Chopped cucumber, to serve
None None Mint leaves, to serve

Preparation

Heat oil in a large saucepan and saute onion and celery for 8-10 mins, stirring occasionally, until tender.
Meanwhile, peel beets. Use disposable gloves to prevent hands from being stained. Cut beets into 1/2-inch chunks and add with stock to saucepan. Bring to a boil. Reduce heat and simmer, covered, for 55-60 mins, until beets are very tender.
Using a hand blender, process soup until smooth. Add lemon juice and season to taste.
Chill for at least 3 hours before serving. Serve soup topped with feta, cucumber and mint.