Beetroot and potato soup flavoured with cumin and topped with yoghurt
- 1 small onion
- 2 cloves garlic
- 1 stick celery
- 3 small potatoes
- 1 pinch paprika
- ½ tsp cumin seeds
- 700 ml vegetable stock
- 300 g cooked beetroot
- 1 bunch fresh herbs (like thyme, parsley or coriander)
- extra virgin olive oil
- 2 tbsp natural yoghurt
Roughly chop your onion, garlic and celery. Add a lug of oil to a deep pan and add the veg. Sweat gently on a medium heat until soft.
Peel and roughly chop your potatoes. Add them to the pan with the paprika, cumin, salt and pepper. Give everything a stir and cook for a couple of minutes.
Add the vegetable stock and leave to gently simmer for 20 minutes.
Chop the beetroot. Once the potatoes are cooked add it to the pan and let it warm through. Then blend with a hand blender until smooth.
Check the seasoning and stir through a handful of chopped herbs (whatever you like, or have in the fridge). Serve with some yoghurt and a drizzle of olive oil.