Beetroot and dill soup

Ingredients: (Serves 4)

2 Tablespoons Olive oil

1 brown onion, peeled and chopped

4 medium beetroots, peeled and chopped (use disposable gloves)

1 granny smith apple, peeled, cored and chopped

4 cloves garlic, crushed

1 ½ teaspoons cumin seeds

5 sprigs thyme, leaves picked

Salt to taste

1/3 cup white wine

1L chicken or vegetable stock

½ cup crème fraiche

Chopped parsley or dill, to serve

Crusty bread, to serve

 

Method:

 

Heat a large saucepan or stockpot over medium heat. Add the onion, beetroot and apple. Sweat the ingredients for 1-2 minutes, stirring then add garlic, cumin seeds, thyme and a pinch of salt. Stir for a further minute, then deglaze with the wine and pour in the stock. Bring to the boil, then turn down heat and simmer gently for 1 hour or until beetroot is just tender.

Use a stick blender to puree the soup until smooth. Serve with a swirl of crème fraiche through the soup, some parsley or dill and crusty bread.