Beetroot Soup with Warm Spices

StarterServes 4

Heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 8 mins, stirring occasionally, to soften without browning. Add the garlic and fry for 2 mins. Add the cinnamon, cloves, beetroot, tomatoes and stock. Bring to the boil, then simmer for 10-15 mins. Blend until very smooth. Put the soup back in the pan. Reheat gently to serve, seasoning to taste.


2 tbsp olive oil
1 large onion (or a leek), chopped
1 carrot, peeled & chopped
2 sticks celery, chopped
2 cloves garlic, finely chopped
¼ tsp ground cinnamon
scant ¼ tsp ground cloves
500g beetroot, wrapped in foil & roasted whole until tender, then peeled & roughly chopped
400g fresh/tinned chopped tomatoes
800ml veg stock
sea salt & ground black pepper