Beetroot & caraway soup

Free from:

Eggs

Gluten

Wheat

Serve 4.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 tsp caraway seeds
• 450g raw beetroot, diced
• 1 potato, diced
• 2 tbsp cider vinegar
• 900ml vegetable stock
• salt & freshly ground black pepper
• sour cream or Greek yoghurt to garnish

Method

1. Heat the oil, add the onion and sauté gently, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender.
2. Season to taste, allow to cool slightly, and then puré in a food processor or blender.
3. Return to the pan, reheat and garnish with a swirl of sour cream or Greek yoghurt before serving.

Our thanks to The Vegetarian Society for sharing this recipe.