1 onion, chopped
450g/1lb rawbeetroot, peeled & chopped
1 large cooking apple
2 celery sticks, chopped
½ red pepper, chopped
115g/4oz mushrooms, chopped
25g, 1oz butter
2 tbsp sunflower oil
1.5 - 2 litres or2.5 –3 pints stock or water
1 tsp cumin seeds
pinch dried thyme, or fresh
1 lge bay leaf
fresh lemon juice to taste
seasoning to taste
soured cream to serve (optional)
Place all chopped vegetables & apples into a large saucepan with the butter, oil & 3 tbsp of the stock. Cover & cook gently for about 15 minutes, stirring occasionally
Stir in the cumin seeds & cook for 1 minute, then add the remaining stock, thyme, bay leaf, lemon juice & seasoning.
Bring to the boil then cover & turn to a simmer. Cook for about 30 minutes.
Strain the vegetables, reserving the liquid. Blend the vegetables until smooth before returning to the pan with the liquid.
Reheat, check the seasoning & serve with a swirl of soured cream.