Beetroot and Carrot Soup

Method

1. Sautee onion in butter in a frying pan over medium heat for approx 5 minutes, or until soft and translucent. Transfer to a medium-sized saucepan.
2. Add vegetable stock, raw grated carrot and beetroot, water, garlic and paprika. Heat for 30-40 minutes, stirring occasionally.
3. Meanwhile, cut bread (crusts on) into small cubes. Heat frying pan with oil, add bread cubes, garlic and herbs. Stir regularly to avoid burning until croutons are golden brown.
4. To serve, add cream to the soup and sprinkle the croutons on top.