2 tbsp olive oil
1 onion, chopped
4 raw beetroots, peeled, then grated or finely chopped
1 medium potato, chopped
1 garlic clove, crushed
1 sprig of thyme
¼ tsp cumin
700ml vegetable stock
Sea salt and freshly ground black pepper
Toasted mixed seeds
- Heat the olive oil in a pot over a medium heat and cook the onion for 3-4 minutes.
- Add the beetroots, potato, garlic, thyme sprig, cumin and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the potatoes and beetroot are cooked through. Discard the thyme, then whizz until smooth and season to taste.
- Garnish with toasted mixed seeds and a dollop of crème fraîche.
Per Serving 165kcals, 8.8g fat (2.5g saturated), 23.6g carbs (11g sugars), 3.1g protein, 3.8g fibre, 0.652g sodium