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Eastern beetroot soup

More beetroot fun, this time using one of those sealed packs of cooked beetroot rather than raw beetroot (much quicker to cook).

This soup is a delicious thick soup, filling and with a nice warm sweetness from the spices and the beetroot. (The spices are important for the flavour, by the way.) Serves 2 to 4, takes about half an hour but only 10 minutes of work.

  • 1 onion, chopped roughly
  • 2 cloves garlic
  • 1 heaped tsp cumin seed
  • 1/2 tsp turmeric powder
  • 1/2 cup rice
  • 1 bag (250g) of cooked beetroot
  • Optional: Some plain yoghurt e.g. greek yoghurt

Heat up a tablespoon of olive oil in a deep saucepan, and start the onion frying. Add the cumin and turmeric. Chop the garlic and add that too, and stir and fry for a few minutes until it all smells softened and pleasant.

Add the uncooked rice and stir it in briefly just to let it catch some of the flavours.

Open the bag of cooked beetroot. Put the liquid into the pan if there is any, and chop up the cooked beetroot and add it to the pan too. Add boiling water to cover the contents by at least a centimetre or so. Stir it around.

Now put it all in a blender and whizz it up. (Or take it off the heat and use a hand-blender.) The rice will still be hard and it will break into small pieces rather than being completely whizzed, but try to get only just to the point where the beetroot and onion pieces are liquidised.

Return to the heat and bring it up to a boil. Then turn the heat down, put a lid half-on and let it bubble gently for about 20 minutes until the rice is cooked.

Turn off the heat, stir in a tablespoon or two of plain yoghurt (optionally) and serve.

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