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16 September 2014,12:24 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place the onion, potatoes, apple and water in a large bowl. Cover and cook on HIGH power for 10 minutes.
  • Stir in the cumin seeds and cook on HIGH power for 1 minute.
  • Stir in the beetroot (beets), bay leaf, thyme, lemon juice and hot vegetable stock. Cover and cook on HIGH power for 12 minutes, stirring halfway through the cooking time.
  • Leave to stand, uncovered, for 5 minutes. Remove and discard the bay leaf. Strain the vegetables and reserve the liquid. Process the vegetables with a little of the reserved liquid in a food processor or blender until they are smooth and creamy. Alternatively, either mash the vegetables with a potato masher or press them through a strainer with the back of a wooden spoon.
  • Pour the vegetable puree into a clean bowl with the reserved liquid and mix well. Season to taste. Cover and cook on HIGH power for 5 minutes, until the soup is piping hot.
  • Serve the soup in warmed bowls. Swirl 1 tablespoon of soured cream into each serving and garnish with a few sprigs of fresh dill.


  • 2 onions, chopped
  • 500 grams potatoes, diced
  • 2 small cooking apple, peeled, cored and grated
  • 2 teaspoon cumin seeds
  • 750 grams cooked beetroot (beets), peeled and diced
  • 2 bay leaf
  • Pinch of dried thyme
  • 2 teaspoon lemon juice
  • 750 ml hot vegetable stock
  • 5 tablespoon soured cream
  • Salt and pepper
  • Few dill sprigs, to garnish

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