Beetroot and Potato Soup
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 tsp cumin
1l vegetable stock
450g beetroot, peeled and quartered
225g potatoes, peeled and cubed
1 bay leaf
1-2 sprigs of fresh thyme
2 tsp lemon juice
1 tsp honey
Sour cream or plain yogurt to serve
Heat the oil in a large saucepan over a medium-high heat. Add the onion and sauté for about 5 mins, stirring occasionally, until softened. Add the garlic and cook for another 30 secs. Add the salt, pepper, and cumin, stir to coat and cook for another 30 secs.
Add the stock beetroot, potato, bay leaf, and thyme. Bring to a boil, then reduce the heat and let it simmer for 30-35 mins, until the beetroot and potato are tender. Remove the bay leaf and thyme sprigs.
Using a hand blender purée the soup, adding a splash of stock if needed. Add the lemon juice and honey and heat through.
Serve each portion with a swirl of sour cream or yoghurt.