Serves 4.

Ingredients

6 raw baby beetroot (golf ball size)
1 large onion
2-3 cloves of garlic
3 carrots
1 tsp cumin or coriander seeds
1 kallo stock cube (optional)
Organic natural yoghurt
Handful of parsley
Pinch of salt
Black pepper

Method

Peel and chop up all the vegetables and put in a saucepan with a pint of cold water and the stock cube if using. Add salt and freshly ground black pepper to taste. Grind the cumin seeds in a pestle and mortar and add to the saucepan.

Bring the ingredients to the boil and simmer for about half an hour or until the beetroot are tender. Liquidise with a hand blender until the soup is smooth or less if you want a slightly chunky soup. Gently bring back to simmering point but do not boil. Serve with a swirl of yoghurt on the top and some chopped fresh parsley.

Notes

This soup is a fantastic pink colour and has to be tried to be appreciated even by people who say they don't like beetroot. They often enjoy it as it tastes different when made into a soup.

Beetroot is a fantastic cleanser and blood builder. It has numerous health benefits throughout the body but is a vegetable that few people eat and appreciate let alone take as a juice. I would encourage you to give it a try as it has such a wonderful flavour, nothing like the pickled versions you can buy from supermarkets which I'm not keen on. Give me fresh beetroot from the garden anyday!

Enjoy!