Winter Beetroot Soup

Ingredients

• 4 medium beets (about 600g), peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 brown onion (or 4 spring onions), diced
• 3 cloves garlic, minced
• 1L vegetable stock
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• 2 tbsp olive oil
• Salt and black pepper
• Sour cream or thick Greek yoghurt, fresh dill and crusty bread, to serve

Method

1. Heat olive oil in a large pot over medium heat. Sauté onion, celery and garlic until soft, about 5 min.
2. Add carrot, beet and cumin; stir to coat in the oil and cook 2 min.
3. Pour in the stock; bring to a boil, then reduce to a gentle simmer. Cover and cook 25–30 min until the beets are very tender when pierced.
4. Blend until completely smooth — an immersion blender works well.
5. Stir in red wine vinegar; taste and adjust seasoning.
6. Ladle into bowls and top with a swirl of sour cream and a few dill fronds. Serve with thick bread.