Moroccan Spiced Beetroot Soup


moroccan beetroot soup

Serves 4

1 tbsp sunflower oil

6 large beetroot, peeled and cut into small dice

2 red onions, roughly chopped

2 closed of garlic, left whole

1tsp coriander seeds, ground in a pestle and mortar

2 tsp cumin seeds

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground ginger

1 litre of vegetable stock

juice of one small orange

salt and pepper

Method: Toast all the spices lightly in a dry frying pan. Meanwhile, roast the beetroot, onions and garlic with the oil in a hot oven for 20-25 minutes. When the beet is tender, put everything into a high speed blender such as a VitaMix or similar until the soup is perfectly smooth. This is great served as part of a meze or with warm seed-topped flat bread.

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