Beetroot and ginger soup
Ingredients
2 large beetroots, peeled and cut into chunks
1 red onion, diced
1 inch fresh ginger, grated
1 clove garlic, minced
2 sticks celery, finely chopped
1 tbsp cumin seeds
1/2- 1tsp chilli flakes
750ml veg or chicken stock/bone broth
Sea salt to taste
3 tbsps the Governor extra virgin olive oil
To serve
sesame seeds, nigella seeds
1 tbsp of greek yoghurt
Method
1. Heat the oven to 180c
2. Place all beetroots in a baking dish then drizzle over a little oil and mix to coat. Season with a pinch of salt, cover with foil and roast for 40-50 minutes until tender.
3. Meanwhile, heat a small frying pan until it starts to smoke. Add the cumin seeds and toast in a dry pan for a couple of minutes, shaking all the time, until they become fragrant. Remove from the heat and set aside.
4. Add 2 tbsps oil to a medium saucepan, add the onion and sauté for 3-4 mins, add the garlic, ginger, cumin seeds, celery and cook for 10-15 mins until softened. Add the cooked beetroot and the stock and bring to the boil. Simmer for 10 minutes, then remove from the heat and leave to cool for 5 mins.
5. Using a hand blender, blitz the soup to the desired consistency.
6. Serve the soup topped with the nigella and sesame seeds, a swirl of Greek yoghurt and a drizzle of the Governor extra Virgin olive oil.
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