Red beetroot soup with fresh goat cheese This colourful soup is incredibly quick and simple to prepare, but the flavour (and look) is almost restaurant-like, and everyone will ask you for the recipe! Ingredients: 1 celery stick with leaves half onion half carrot 1 l light vegetable stock one pack LeaderBrand beetroot fresh goat cheese to serve freshly ground pepper (optional) Serves 4 - Gluten free - Vegetarian Put the celery stick (cut), half a onion and half a carrot in a pot with the vegetable stock and simmer until the carrot is almost soft (about 10 minutes from boiling point). Add one pack LeaderBrand beetroot and simmer for 5 more minutes, then turn the heat off and let the vegetables and stock cool down until lukewarm. Blend the soup in a blender and pour back into the pot, heat gently and dish. Top with a broken-up slice of fresh goat cheese, adding freshly ground pepper if desired. Photos and Recipes by Alessandra Zecchini