Ingredients
11 total- 1 tsp olive oil
- 1 tsp cumin seeds
- 1 large carrot (approx. 70g), finely diced
- 1 leek (approx. 160g), finely sliced
- 1 garlic clove, crushed or grated
- 1 tsp allspice
- 4 thyme sprigs, leaves picked
- 2 (250g) packs cooked beetroot, roughly diced
- 600ml vegetable stock
- 40g feta, crumbled
- 40g mixed seeds
Method
4 stepsStep 1
Heat the oil in a large saucepan over a medium heat. Add the cumin seeds, fry for 1 min, then add the carrot, leek, garlic, allspice and half the thyme; cook for 5 mins, stirring occasionally, until softened.
Step 2
Add the beetroot and stock and bring to the boil. Reduce the heat to medium-low; simmer for 10 mins.
Step 3
Remove from the heat and transfer to a blender (or use a stick blender); blitz until smooth. Return to the pan and keep warm.
Step 4
Divide the soup between 4 bowls; top with the feta, remaining thyme, mixed seeds and freshly ground black pepper. Chill leftovers in an airtight container for up to 3 days.