Beetroot And Caraway Soup Recipe

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   Heat the oil, add in the onion and saute/fry gently, then add in the garlic and caraway seeds.

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   Cook for a further 3 min, stirring occasionally.

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   Add in the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, till the beetroot is tender.

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   2.

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   Season to taste, allow to cold slightly, and then pure in a food processor or possibly blender.

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   3.Return to the pan, reheat and garnish with a swirl of lowfat sour cream or possibly Greek lowfat yoghurt before serving.

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   Accompany with sweet rye bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.