Serves 6 to 8
EASY
GREAT VALUE
Preparation: 30 minutes Cooking: 2–3 hours
olive oil ½ cup large onions 2, finely chopped garlic 2 T finely chopped celery 250 g, chopped whole beetroot 2 kg, trimmed, peeled and chopped into 5 cm chunks cumin seeds 1½ t, toasted dried chilli flakes 1½ t sea salt and freshly ground black pepper, to taste vegetable stock 2 litres crème fraîche 250 g For the spiced yoghurt:
cumin seeds 1 t, toasted coriander seeds 1 t, toasted smoked paprika ½ t double-cream plain yoghurt ¾ cup olive oil 1 T 1 Heat the olive oil in a large saucepan, then add the onion, garlic and celery and simmer for 15 minutes over a medium heat, stirring. 2 Add the beetroot, cumin seeds, chilli…
