Apricot, Beetroot and Cumin Soup
Over a year ago
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Ingredients
- 4 large cooked beetroot. roughly chopped
- 1 small onion. roughly chopped
- 600 ml chicken stock
- 200 g dried apricots
- 250 ml orange juice
- to taste salt and pepper
Accompaniment
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Method
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1
1. Place the beetroot and half of the onion in a saucepan with the stock. Bring to the boil, then reduce the heat, cover with a tight-fitting lid and simmer for about 10 minutes. Puree in a food processor or blender.
2. Place the rest of the onion in a pan with the apricots and orange juice, cover and simmer gently for about 15 minutes until tender. Puree in a food processor or blender.
3. Return the tow mixtures to the saucepans and reheat. Season to taste with salt and pepper, then swirl the mixtures together in individual soup bowls to create a marbled effect.
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