Serves 4
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To serve:

  1. Heat the olive oil in a pot over a medium heat and cook the onion for 3-4 minutes.
  2. 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.
  3. Garnish with toasted mixed seeds and a dollop of crème fraîche.

Nutrition Facts

Per Serving: 165kcals, 8.8g fat (2.5g saturated), 23.6g carbs (11g sugars), 3.1g protein, 3.8g fibre, 0.652g sodium

SoupLunch & snacksQuick and easy

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