Beetroot And Caraway Soup

Directions

1. 1. Heat the oil, add in the onion and saute/fry gently, then add in the garlic and caraway seeds. Cook for a further 3 min, stirring occasionally. Add in the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, till the beetroot is tender.
2. 2. Season to taste, allow to cold slightly, and then pure in a food processor or possibly blender.
3. 3.Return to the pan, reheat and garnish with a swirl of lowfat sour cream or possibly Greek lowfat yoghurt before serving. Accompany with sweet rye bread.