Beetroot and dill soup
Exclusive recipe by Pick A Local Pick SA brand ambassador – Callum Hann
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.
