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Ingredient
Beetroot, mint & cumin soup
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Cooking instructions
* Step 1
Roast the beetroot and red onion sprinkled with sugar in the oven until tender.
* Step 2
Mince the garlic and add to a pan with olive oil not letting it burn, add cumin the beetroot and red onion. Chop the potato and add to the pan with the stock.
* Step 3
Let the pan come to a boil and allow to simmer for about half an hour, longer if you have the time. Blitz the soup, adding more stock if you like it thinner.
* Step 4
Toast pine nuts and pumpkin seeds in a dry pan with more cumin and rock salt. Add chopped mint, season and stir, serve with more fresh mint and seeds.
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