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Beetroot and Caraway Soup

30 ml Olive oil
1 Onion; chopped
1 Clove garlic; crushed
1 ts Caraway seeds
450 g Raw beetroot; diced
1 Potato; diced
30 ml Cider vinegar
900 ml Vegetable stock
Salt & freshly ground black pepper
Sour cream or Greek yoghurt to garnish


Heat the oil, add the onion and sauté gently, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender.

Season to taste, allow to cool slightly, and then puré in a food processor or blender.

Return to the pan, reheat and garnish with a swirl of sour cream or Greek yoghurt before serving. Accompany with sweet rye bread.


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