Heat a little oil in a large pan and add the chopped onion and garlic.
Add the beetroot chunks and cook over a low heat for around 5-10 minutes before adding the vegetable stock. Season to taste and bring to the boil.
Reduce the heat and simmer for around 20-30 minutes or until the beetroot is tender. Take off the heat and let it cool. Using a hand blender, purée until smooth.
Pour into a bowl. Serve with a dollop of fresh cream and topped with fresh basil.