Recipe - Beetroot and Tomato Soup

From Harvest to Plate - Sun 6 Oct 2019


A Cranks recipe, contributed by Sarah Fenn


oil, 1- 2 tablespoons
beetroot, 8 oz
garlic, 1 – 2 cloves
cumin seeds, 1 teaspoon
cinnamon, ¼ teaspoon
tomatoes, 8 oz
tomato purée, 1 tablespoons
vegetable stock, 1 pint
soya sauce, 1 tablespoon


  • Fry the onion, beetroot and garlic in the oil for about 5 mins, then add the spices, followed a few minutes later by the tomatoes, tomato juice, tomato purée and stock.
  • Cover and simmer for about 45 minutes.
  • Puree in a blender and then add soy sauce and season to taste.
  • Garnish with yoghurt, chives or spring onions.