Tangy Beetroot Soup
Course
Soup
Servings
Prep Time
4
20
minutes
Cook Time
45
minutes
Servings
Prep Time
4
20
minutes
Cook Time
45
minutes
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
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.