Perfect for those cold evenings or for a light lunch when served with fresh crusty bread, this beetroot soup is sure to banish those winter blues.
4 large beetroots
1 Tbs olive oil
1 onion, diced
2 tsp cumin seeds
1 tsp fresh ginger, peeled and sliced
1 large clove garlic, peeled and sliced
2 tsp smoked paprika
1/2 Tbs best quality balsamic vinegar
Vegetable stock - approximately 500ml
Sea salt and freshly ground black pepper
1. Wash the beetroots, trim and simmer, covered with water for 1 hour or until tender - depending on the size. Rub off the skins.
2. Heat the oil in a large saucepan and cook the onion until soft, add the cumin seeds and stir until fragrant and a little toasted. Add the ginger and garlic. Stir for a minute then add the paprika.
3. Cut the beetroot into chunks and add to the pan with the balsamic, cover with stock and simmer for 20 minutes. Before blending, reserve a little of the stock. Start blending, in batches if need be, until the soup is smooth adding more of the stock if necessary, check for seasoning. Serve with a spoonful of sour cream and a grind of pepper.