Beetroot and Caraway Soup

Ingredients

For the soup

• 2 tbsp olive oil
• 1 onion chopped
• 1 clove garlic crushed
• 1 tsp caraway seeds
• 450g raw beetroot peeled and diced
• 1 potato diced
• 2 tbsp cider vinegar
• 900ml vegetable stock
• Salt and freshly ground pepper to taste

To garnish

• 2 tbsp sour cream or Greek yogurt

Method

1. Heat the oil in a saucepan. Add the onion and sauté gently for 5 minutes, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally.
2. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender.
3. Season to taste, allow to cool slightly, and then purée in a food processor or by using a stick blender.
4. Reheat in the saucepan then serve in a bowl garnished with a swirl of sour cream or Greek yogurt.