Quick and easy to prepare, this deep red soup of pureed beetroot and potatoes makes a stunning first course.
This dish requires a microwave and blender to make
Serves 6 people
Method
- Place the onion, potatoes, apple and water in a large bowl.
- Cover and cook it on high power for 10 minutes.
- Stir the cumin seeds and cook on high power for 1 minute
- Stir the beetroot, bay leaf, thyme, lemon juice and veg stock.
- Cover and let it boil on high power for 15 minutes, stirring halfway through the cooking time.
- Leave to stand, uncovered for 5 minutes.
- Remove and discard the bay leaf.
- Blend until creamy and smooth.
- Season to taste and cook for 4-5 mins until the soup is piping hot.
Serve the soup in warmed bowls, swirl 1 tablespoon of soured cream into each bowl and garnish with a few springs of fresh dill.
Ingredients
1 onions, chopped
350 g potatoes, diced
1 small cooking apple
3 tbsp water
1 tsp cumin seeds
500g cooked beetroot (peeled and diced)
1 bay leaf
pinch of dried thyme
1 tsp lemon juice
600ml veg stock
salt and pepper
4 tbsp soured cream
sprigs of dill to garnish
