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Beetroot & Cumin Soup

Beetroot & Cumin Soup
Print Recipe
Servings
6 - 8 People
Servings
6 - 8 People
Beetroot & Cumin Soup
Print Recipe
Servings
6 - 8 People
Servings
6 - 8 People
Ingredients
Servings: People
Instructions
  1. Boil the beetroot in the water until very tender, about 3 hours. Top up the water if it boils away too rapidly.
  2. Once the beetroot is cooked, drain off the water and reserve for later use. Peel the beetroot, and discard the skins.
  3. Place the butter and onion into a large saucepan and cook until just turning colour. Add the sliced sweet potato and cook over gentle heat for a further 5 minutes.
  4. Add the milk, cumin and chicken stock. Simmer over a gentle heat, until the sweet potatoes are very tender. Set aside to cool.
  5. Place the beetroot and cooking liquid into a food processor. Process until smooth. Add the cooled sweet potato and process for a further 2 minutes.
  6. Add the lemon juice and pepper. Taste for seasoning, adding salt if necessary.
  7. Serve well chilled, with a swirl of sour cream.
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FNB Code: 255955
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