It is an easy chicken soup to make because you can prepare all the vegetables in advance, chill them, then warm at the last minute in stock. If you’re not a fan of broth the recipe doubles up perfectly well as a vegetable salad and so you can dress it instead with some mayonnaise or salad dressing instead.
For the beetroot element, I used some roasted beetroot that I had cooked the night before. However the vacuum packed, precooked version that you find in many supermarkets nowadays is perfect because it has already been peeled.
The recipe serves 4.