Beetroot & Caraway Soup

Beetroot & Caraway Soup

Serves 4

Core recipe

Points per serving: 2 (original points)

2tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
l tsp caraway seeds
450g raw beetroot, diced
200g potato, diced
2tbsp cider vinegar
900ml vegetable stock
salt & freshly ground black pepper

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 serve.  Nice with a swirl of sour cream or Greek yoghurt (add extra points for this)