Tomato & beetroot soup

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Prep time: 15 mins

(serves 4-6)

Cooking time: 50 mins Ingredients 1 tbsp oil 1 large onion, chopped 2 garlic cloves, crushed 600g ripe tomatoes, blanched and peeled 400g beetroot, peeled and grated 650ml chicken stock 1 orange, juice and zest of 1 tbsp honey 1 cinnamon stick pinch ground allspice 2 tbsp finely chopped fresh coriander 125ml sour cream Method: 1. Heat oil in pan and sauté onion and garlic until soft. Add remaining ingredients, except coriander and sour cream. Bring to a boil then simmer for 45 minutes. Remove cinnamon stick and purée soup until smooth. Season to taste. Mix coriander and sour cream together. Serve soup topped with a spoonful of coriander cream.

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