Beetroot And Caraway Soup Recipe

• 30 ml Extra virgin olive oil
• 1 x Onion, minced
• 1 x Clove garlic, crushed
• 1 tsp Caraway seeds
• 450 gm Raw beetroot, diced
• 1 x Potato, diced
• 30 ml Cider vinegar
• 900 ml Vegetable stock Salt & freshly grnd black pepper Lowfat sour cream or possibly Greek lowfat yoghurt to garnish

1. 1.
2. Heat the oil, add in the onion and saute/fry gently, then add in the garlic and caraway seeds.
3. Cook for a further 3 min, stirring occasionally.
4. Add in the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, till the beetroot is tender.
5. 2.
6. Season to taste, allow to cold slightly, and then pure in a food processor or possibly blender.
7. 3.Return to the pan, reheat and garnish with a swirl of lowfat sour cream or possibly Greek lowfat yoghurt before serving.
8. Accompany with sweet rye bread.

olive oil, onion, clove garlic, caraway seeds, beetroot, vinegar

Taken from cookeatshare.com/recipes/beetroot-and-caraway-soup-83166 (may not work)