Perfect Pink Soup

Cooking time
Serves6-8 people
Vegans
18 ratings

Ingredients

  • 50g butter
  • 1 tbsp olive oil
  • 1 large onion, peeled and chopped
  • 750g beetroot, cut into small pieces
  • 750ml vegetable or chicken stock
  • Sea salt and freshly ground pepper
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Method

1. Soften onion in butter and oil, add the cumin seeds. Add beetroot chunks and then add stock
2. Simmer for 30 mins, or till beetroot is tender
3. Puree the soup, return to the pan and season
4. Serve with a swirl of crème fraîche or yogurt and a few toasted cumin seeds on top.
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