Spicy beetroot soup

• servings: Serves 2

Ingredients

1 tbsp olive oil

1/2 onion, finely diced

1 garlic clove

3 steamed beetroots

120ml vegetable stock

1-2 tsp harissa paste

1/2 tsp cumin seeds

Toppings:

Mint leaves

Pomegranate seeds

Yoghurt of choice

Directions

1 Heat the oiI in a large pan over a medium heat. Cook the onion and garlic for 4-5 minutes until softened, stirring occasionally.

2 Add the precooked beetroots, stock, harissa and cumin seeds.

3 Bring to the boil, then reduce the heat and simmer, covered, for 15-18 minutes.

4 Transfer to a food processor and blitz until smooth. 5 Season to taste. Serve topped with mint, pomegranate seeds and yoghurt.