Beetroot soup with cumin and mint

This is a delicious middle-eastern twist on beetroot soup, warm and filling. 

INGREDIENTS:

  • 4 tbsp olive oil
  • 1/2 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 heaped teaspoonful of cumin seed
  • 750g raw beetroot, peeled and diced
  • 1 large potato, peeled and diced
  • Approx 1 litre of water
  • 3 tbsp wine vinegar
  • 1 tsp balsamic vinegar
  • a good pinch of sweet paprika
  • 1 heaped tsp dried mint
  • salt and pepper
  • Greek-style plain yoghurt to serve

METHOD:

  • Heat the oil in a large soup pan, and when it is hot, add the onion with a pinch of salt, and fry over a very low heat for around 10 minutes.
  • Add the garlic and continue to fry for another minute or so, along with the cumin and paprika
  • Add the chopped potato and chopped beetroot, and then cover with water, around 1 to 1 1/4 litre, and bring to a simmer
  • Cook for around 20 minutes, until the beetroot is nice and tender. Use a soup blender to blitz it to a smooth mixture, and add the vinegars, mint, salt and pepper to taste. It needs quite a bit of salt. 
  • Serve with a goodly dollop of yoghurt in the centre, and flat breads and chopped herbs and a drizzle of good olive oil to garnish. This is also good without all the extras. 

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