Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, finely chopped
1 tsp cumin seeds
3 large beetroot, peeled and chopped
2 cups beef / veg stock
double cream or yoghurt
Beetroot Soup
by Ooooby CrewDirections
In a large saucepan heat the oil and fry onion and garlic until softened. Add the cumin seeds and fry 1 minute more. Add beets and stir for another minute. Add the stock, bring to the boil, cover and simmer until beets are tender (approx 20 mins). Blend using stick blender or food processor. Put in bowls and add a swirl of double cream or yoghurt. Garnish with parsley.
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— Bex Woodsford
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