Recipe - Beetroot and Tomato Soup
From Harvest to Plate - Sun 6 Oct 2019
A Cranks recipe, contributed by Sarah Fenn
Ingredients:
oil, 1- 2 tablespoons
onion
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
Method:
- 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.