From The Doctor's Very Special Christmas
Emma's beetroot and cumin soup
- 1300g medium-sized beetroot
- 300 ml stock
- knob of butter
- 1 clove of garlic
- 1 red onion
- 1 generous tsp cumin
- creme fraiche, to serve
Serves 2.
Scrub the beetroot, wrap in foil and bake at 180 degrees C for about an hour.
When the beets have cooled enough to handle, peel them and cut them into 2cm cubes.Melt the butter in a pan; add the onion, garlic and cumin and cook for a couple of minutes, until softened.
Add the beet and stock and simmer for 20 mins.
Cool the soup, then whiz it through a blender.
Reheat gently, pour into bowls and serve with a swirl of creme fraiche.
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