| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 Tbsp olive oil
- 3 raw beetroot peeled and roughly chopped
- 1 onion finely chopped
- 2 carrots peeled and roughly chopped
- 1 Tbsp grated ginger
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 litre chicken stock Made from one and a half stock cubes
- ground black pepper
- 3 large tomatoes peeled and chopped
- cremé fraiche to garnish
- sprig rosemary to garnish
Ingredients
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Instructions
- Heat the oil and sauté the beetroot, carrot, ginger and onion for 5-6 minutes.
- Stir in the spices and cook for 1-2 minutes to release the aroma.
- Add the stock and tomatoes and season with black pepper.
- Simmer for 30 minutes or until the beetroot is soft.
- Remove from the heat and liquidise
- Serve with a dash of creme fraiche and a sprig of rosemary in each bowl.
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