Tomato & beet­root soup

Friday - - Leisure -

Cam­era Press

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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