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Beetroot And Caraway Soup Recipe

by Global Cookbook

Ingredients

30 ml Extra virgin olive oil 1 x Onion, minced 1 x Clove garlic, crushed 1 tsp Caraway seeds

450 gm Raw beetroot, diced 1 x Potato, diced 30 ml Cider vinegar 900 ml Vegetable stock Salt & freshly grnd black pepper Lowfat sour cream or possibly Greek lowfat yoghurt to garnish

Directions

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. 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.

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