From The Doctor's Very Special Christmas
Emma's beetroot and cumin soup

  • 1300g medium-sized beetroot
  • 300 ml stock
  • knob of butter
  • 1 clove of garlic
  • 1 red onion
  • 1 generous tsp cumin
  • creme fraiche, to serve

Serves 2.

Scrub the beetroot, wrap in foil and bake at 180 degrees C for about an hour.

When the beets have cooled enough to handle, peel them and cut them into 2cm cubes.

Melt the butter in a pan; add the onion, garlic and cumin and cook for a couple of minutes, until softened.

Add the beet and stock and simmer for 20 mins.

Cool the soup, then whiz it through a blender.

Reheat gently, pour into bowls and serve with a swirl of creme fraiche.

Click here to read more about The Doctor's Very Special Christmas or here to go back to recipes.


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