102
Serves:
10
g
butter
1
tbsp
olive oil
1
large onion(s) (peeled and diced)
1
garlic clove(s) (peeled and chopped)
1
tsp
cumin seeds
700
g
beetroot
1
stock cube(s)
800
ml
hot water
1
handful(s) of fresh parsley (chopped)
Equipment needed: Hob, large saucepan and blender/food processor
Heat the butter and olive oil in a large saucepan over a medium heat. When the butter is foaming add in the onion and fry gently for 5 minutes.
Add in the garlic and cumin seeds and cook for a further 3 minutes, until the onion and garlic are soft but not coloured.
Peel and cut the beetroot into small cubes. Add them to the pan and mix well.
Dissolve the stock cube(s) in hot water and add to pan. Bring to a simmer, then cover and cook for 20-25 minutes, or until the beetroot is soft.
Remove from heat and liquidise with a blending stick/food processor. Add more water if too thick. Season with salt and pepper.
Serve the soup with a sprinkle of parsley.
Serve this soup with spiced yogurt to make it extra delicious – simply toast cumin, coriander and caraway seeds in a frying pan until fragrant and grind in a pestle and mortar. Combine with paprika, cayenne pepper and a pinch of salt and stir this into natural yoghurt. Voila!
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook
