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    Beetroot Kutta Soup

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    Beetroot Kutta Soup

    Serves: 4


    • 50g butter
    • 1 large onion
    • 1 tablespoon garlic, chopped
    • 2 tablespoons fresh ginger, finely chopped
    • Handful of mint, plus extra to garnish
    • Handful of coriander, plus extra to garnish
    • 1kg raw beetroot, diced
    • 6 stalks celery, roughly chopped
    • 1 medium potato, diced
    • 2 tablespoons sugar
    • 1.5 litres vegetable stock
    • Salt and freshly ground black pepper
    • To serve
    • Sour cream
    • Shredded mint and coriander


    1. Melt the butter in a large pan and sauté the onion, garlic, ginger and mint. Add the rest of the ingredients, season to taste and bring to the boil.
    2. Cover and simmer for 1 hour, or until the beetroot is completely soft, then purée and serve with sour cream and the shredded herbs.

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