I like beetroot soup to be smooth and earthy, savoury with a slight hint of citrus. Beets store well but in November they’re still really firm and fresh, giving your soup a real energy and depth. Adding the caramelised butter enriches the soup but it is equally nice without.

Waste not: Make veg stock with your veg tops and clean peelings. Steaming the beetroot will keep all the nutrients and colour.

Ingredients - serves 4

800ml of veg stock
1 onion, sliced
1 leek, sliced
2 cloves garlic
Pinch of whole cumin seeds
400g beetroot, washed, steamed or boiled until soft, rub the skins off and chop
Yoghurt to garnish
25g butter
Salt and pepper to taste

Method

1) Gently sauté the onion, leek, garlic and cumin for 15 minutes or until translucent but not coloured.
2) Add the stock and simmer for 5 minutes.
3) While hot, blend the stock and beetroot until smooth. Adjust seasoning to taste.
4) To serve, place a teaspoon of yoghurt in the middle, brown the butter in a pan and spoon on top.

Notes: Beets are in season from June to October but store well into the winter