Ingredients for 8 Portions:

500g cooked Beetroot, peeled and diced
3 Potatoes, peeled and diced
150g Chestnuts, cooked (I took frozen ones)
1 big Onion, quartered
2 gloves of Garlic, halved
Water
Salt
Pepper
Chestnut or Walnut bits to sprinkle over

Fill the Beetroot, Potatoes, Chestnuts, Onion and Garlic into a pot and fill the Water until you almost covered everything. Let it cook for about 15-20 minutes.

Puree everything to a Soup. Season to taste with Salt and Pepper. If you like, you can refine the Soup with a little bit of cream.

Serve with Creme Fraiche and sprinkle some Walnut or Chestnut bits over it.

Tip: If you want to keep the strong color of the soup, use violet potatoes. This soup is delicious with my Walnut Cranberry Bread…