Recipe - Beetroot And Caraway Soup

30 ml Olive oil
1 Onion; chopped
1 Clove garlic; crushed
1 teaspoon Caraway seeds
450 g Raw beetroot; minced
1 Potato; minced
30 ml Cider vinegar
900 ml Vegetable stock
Salt & freshly ground black
pepper
Sour cream or Greek yoghurt
to garnish

1. Heat the oil, add the onion and saut‚ gently, then add the garlic
and caraway seeds. Cook for a further 3 minutes, stirring
occasionally. Add the beetroot, potato, cider vinegar and stock,
cover and simmer for about 1 hour, until the beetroot is tender.

2. Season to taste, allow to cool slightly, and then pur‚ in a food
processor or blender.

3.Return to the pan, reheat and garnish with a swirl of sour cream or
Greek yoghurt before serving. Accompany with sweet rye bread.

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