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Light vegetarian lunch

 
A light and country styled lunch that will please anyone's taste buds.
 

Beetroot soup with cumin

Vegetables
 
Beetroot and cumin soup

Recipe from: 3/31/2005 12:00:00 AM

 
 

Ingredients

 
  • 60
    ml
    olive oil
  • 1
    red onion, thinly sliced
  • pinch of salt
  • 2
    garlic cloves, thinly sliced
  • 12
    ml
    cumin seeds
  • 750
    g
    cooked beetroot, peeled and diced
  • 1
    large potato, diced
  • 5
    x 250 ml cold water
  • 45
    ml
    red wine vinegar
  • handful of Italian parsley, roughly chopped
  • salt and freshly ground black pepper to taste
  • 100
    ml
    Greek yoghurt
  • 20
    ml
    milk
  • 1
    garlic clove, crushed
  • sea salt, black pepper and extra olive oil, to taste
Servings: Change Serving
 
 

Method

 
Heat the oil in a large saucepan over medium heat and sauté the onion and salt for 10 minutes or until the onion begins to brown. Stir occasionally.
Add the sliced garlic and cumin and sauté for two minutes.
Add the beetroot, potato and water and simmer until the vegetables are soft, about 15 minutes.
Purée the mixture in two batches in a food processor until smooth.
return to the saucepan and add the vinegar, half the parsley and salt and pepper to taste.
Dilute the yoghurt with the milk and stir in the crushed garlic, salt and pepper.
Serve the soup with a scoop of the yoghurt mixture, the remaining parsley and a drizzle of extra olive oil.
 

Read more on: sauté
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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