Quick and easy to prepare in a microwave oven, this deep red soup of pureed beetroot (beets) and potatoes makes a stunning first course.
1 onion, chopped
350 g (12 oz) potatoes, diced
1 small cooking apple, peeled, cored and grated
3 tbsp water
1 tsp cumin seeds
500 g (1 lb 2 oz) cooked beetroot (beets), peeled and diced
1 bay leaf
pinch of dried thyme
1 tsp lemon juice
600 ml (1 pint) 2 1/2 cups hot vegetable stock
4 tbsp soured cream
salt and pepper
few dill sprigs, to garnish
350 g (12 oz) potatoes, diced
1 small cooking apple, peeled, cored and grated
3 tbsp water
1 tsp cumin seeds
500 g (1 lb 2 oz) cooked beetroot (beets), peeled and diced
1 bay leaf
pinch of dried thyme
1 tsp lemon juice
600 ml (1 pint) 2 1/2 cups hot vegetable stock
4 tbsp soured cream
salt and pepper
few dill sprigs, to garnish
method
1. Place the onion, potatoes, apple and water in a large bowl. Cover and cook on HIGH power for 10 minutes.
2. Stir in the cumin seeds and cook on HIGH power for 1 minute.
3. Stir in the beetroot (beets), bay leaf, thyme, lemon juice and hot vegetable stock. Cover and cook on HIGH power for 12 minutes, stirring halfway through the cooking time.
4. Leave to stand, uncovered, for 5 minutes. Remove and discard the bay leaf. Strain the vegetables and reserve the liquid. Process the vegetables with a little of the reserved liquid in a food processor or blender until they are smooth and creamy. Alternatively, either mash the vegetables with a potato masher or press them through a strainer with the back of a wooden spoon.
5. Pour the veqetable puree into a clean bowl with the reserved liquid and mix well. Season to taste. Cover and cook on HIGH power for 4 - 5 minutes, until the soup is piping hot.
6. Serve the soup in warmed bowls. Swirl 1 tablespoon of soured cream into each serving and garnish with a few sprigs of fresh dill.
2. Stir in the cumin seeds and cook on HIGH power for 1 minute.
3. Stir in the beetroot (beets), bay leaf, thyme, lemon juice and hot vegetable stock. Cover and cook on HIGH power for 12 minutes, stirring halfway through the cooking time.
4. Leave to stand, uncovered, for 5 minutes. Remove and discard the bay leaf. Strain the vegetables and reserve the liquid. Process the vegetables with a little of the reserved liquid in a food processor or blender until they are smooth and creamy. Alternatively, either mash the vegetables with a potato masher or press them through a strainer with the back of a wooden spoon.
5. Pour the veqetable puree into a clean bowl with the reserved liquid and mix well. Season to taste. Cover and cook on HIGH power for 4 - 5 minutes, until the soup is piping hot.
6. Serve the soup in warmed bowls. Swirl 1 tablespoon of soured cream into each serving and garnish with a few sprigs of fresh dill.
serving amount
serves 6
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