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.

 

Home Bio Books Blog Press Tips Food of Love

Copyright © 2002-16 Kate Hardy

Harlequin Mills & Boon book covers © Copyright 2002-2016
by Harlequin Books, S.A.
® and TM are trademarks of the publisher.

Website design by HR Web Concepts