November 7, 2009 · Filed under Uncategorized · Tagged soup
Ingredients
- 1 small white onion, chopped
- 3-4 large beetroots (approx. 250g)
- 1 large sweet potato
- 1-2 tsp cumin seeds
- 1.25L vegetable stock
- 2 tbsp sherry vinegar
- 3 tbsp sunflower oil
- fresh coriander
Preparation method
- Gently heat the oil in a large saucepan. Add the onions and sweat until tender (5 mins should do it). Add in the cumin seeds and allow to infuse for a minute.
- Meanwhile, chop the beetroot and sweet potato into cubes. Add to the onions and stir briefly.
- Add the stock and gently simmer for 15-20 minutes (until the beetroot is soft). Remove from the heat and blend with a hand held blender.
- Return to the hob, add the sherry vinegar and some chopped coriander leaves. Serve immediatel