Beetroot and Cumin Soup with Spiced Yoghurt

There is more to beetroot that borscht. This beautiful shocking pink silken spiced soup, has a middle eastern twist.

pinch of Cayenne Chilli powder, organic
½ tsp Ground Coriander, organic
½ tsp Ground Cumin, organic
1 tsp Cumin seeds, organic
½ tsp Sweet Paprika, organic
50g butter
1 tablespoon olive oil
1 large onion, peeled and chopped
1 fat clove garlic, peeled and chopped
750g beetroot, peeled and cut into small chunks
750ml chicken or vegetable stock
salt and pepper
1 tablespoon flat leaf parsley, chopped

4 tablespoons plain yogurt
1 tablespoon olive oil
Pinch of salt
Parsley, chopped to garnish

Set a medium-sized saucepan over a medium heat. Add the butter and olive oil. When the butter is foaming, add the onion, garlic and cumin seeds and cook gently for 5 to 10 mins, until the onion and garlic are soft but not coloured. Add the beetroot chunks, mix well with the onions, then add the stock. Bring to a simmer, cover and cook for 20 to 25 mins, until the beetroot is tender.

For the spiced yogurt combine the ground cumin and coriander, paprika, cayenne and a pinch of salt, blend with the natural yogurt and the olive oil

Puree the soup, return it to the pan and season to taste. If it seems excessively thick, thin it down with a little more stock or water to taste.

Serve the soup, hot or chilled, with a dollop of spiced yoghurt swirled in at the last moment and some parsley sprinkled on top.

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