Garlic Beet Soup

Name: Garlic Beet Soup
Ingredients: 1 tbsp olive oil; 1 lb leeks, thinly sliced; 4 cloves garlic, minced; 2 tbsp red wine vinegar; 4 1/2 lb beet, peeled, roughly chopped; 7 oz potatoes, roughly chopped; 1/2 cup heavy cream; 1 tsp ground cumin; 2 tsp caraway seeds

9 ingredients

3 steps

Ingredients

1 tbsp olive oil
1 lb leeks, thinly sliced
4 cloves garlic, minced
2 tbsp red wine vinegar
4 1/2 lb beet, peeled, roughly chopped
7 oz potatoes, roughly chopped
1/2 cup heavy cream
1 tsp ground cumin
2 tsp caraway seeds

Directions

1

Heat olive oil in a 6 quart pressure cooker. Cook leeks and garlic, stirring, until leeks have softened. Add vinegar, beet, potatoes and 6 cups water. Secure lid and bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 20 mins. Release pressure and remove lid. Let cool for 15 mins.
2

Blend or process soup in batches until smooth. Season to taste.
3

Meanwhile, combine heavy cream and cumin. Serve soup drizzled with cream and sprinkled with caraway seeds.