Beetroot soup with spinach

1 onion, chopped

2 carrots, chopped

1 potato

2 cloves garlic

4-5 small beetroots, cooked

handful of spinach

chicken or vegetable stock (or water)

Fry the chopped vegetables with the potatoes, peeled and cubed, in a little oil for a few mins until beginning to soften.

Cover with the stock and simmer for 10-15 mins until the veg is tender. Add spinach and cooked beetroot and bring to the boil.

 Blend until smooth, then season.