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Prep time: 15 mins
Cooking time: 30-45 mins

Serves 6-8 – freezes well

50g butter
1 tbsp olive oil
1 large onion, peeled and chopped
2 tsp cumin seeds, finely ground
750g beetroot, cut into small pieces
750ml chicken or vegetable stock
Sea salt and freshly ground pepper

Soften onion in butter and oil, add cumin seeds. Add beetroot chunks and then add stock. Simmer for 30 mins, or till beetroot is tender. Puree the soup, return to the pan and season. Serve with a swirl of crème fraîche or yogurt and a few toasted cumin seeds on top.

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