2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 tsp caraway seeds
450g raw beetroot, diced
1 potato, diced
2 tbsp cider vinegar
900ml vegetable stock
salt & freshly ground black pepper
sour cream or Greek yoghurt to garnish

1. Heat the oil, add the onion and sauté gently, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender.
   
   
2. Season to taste, allow to cool slightly, and then puré in a food processor or blender.
   
   
3. Return to the pan, reheat and garnish with a swirl of sour cream or Greek yoghurt before serving.