Recipe: A simple and wholesome Beetroot Soup

Ingredients

2 bunches beetroot, peeled and chopped

2 carrots, peeled and finely chopped

1 brown onion, finely chopped

2 cloves garlic, crushed

1.5L beef stock

2 tablespoons extra virgin olive oil

2 teaspoons caraway seeds (dry roasted)

Salt and pepper to taste

Crème fraiche

Finely chopped chives

Method

Preheat oven to 180°C.

Dry roast caraway seeds in a dry pan for 1 or 2 minutes or just until fragrant. Set aside. Heat oil and cook onion until soft and translucent for about 5-7 minutes on medium low heat. Add garlic, chopped carrot, beetroot, roasted whole caraway seeds,  beef stock and bring to the boil. Reduce and simmer about 45 minutes. Season to taste with salt and pepper.

Allow the soup to cool slightly. Using a stick blender, blend soup until smooth or the preferred consistency. If too thick, add hot water. You can also puree in batches in the blender if you prefer.

Serve with crème fraiche and chopped chives. Can also be served cold.

Recipe by Tawnya Bahr