Recipe #7 - Beetroot & Tomato Soup
As my good friend Rory would say - this is a winner!!

Ingredients:

1 tbsp oil
1 onion
225g raw beetroot - wash but leave the skin on and chop into pieces
2 garlic cloves - crushed
1 tsp cumin seeds
pinch ground cinnamon
Tin tomatoes - or fresh if in season
1 tbsp tomato puree
600ml stock - vegetable or chicken
1 tbsp soy sauce
Salt & pepper
Yoghurt or creme fraiche or cream
Chives or spring onions to garnish

Method:

1. Heat the oil in the pressure cooker
2. Add the onion, beetroot and garlic and cook gently for 5 mins
3. Add the cumin seeds and cinnamon and cook for a few more minutes
4. Add the tomatoes, puree and stock and place the lid on the cooker
5. Cook for 15 mins on high pressure
6. Liquidise the soup with a blender or in food processor
7. Add the soy sauce and s&p to taste
8. Garnish with creme fraiche or yoghurt or cream and serve with the spring onions or chives chopped and sprinkled on top.

Do not use pickled or vinegared beetroot - use fresh - you can buy a bunch relatively cheaply in the supermarket and just cut the ends off - don't peel!....there's no need. It really is a fantastic soup - really tasty thanks to the pressure cooker - everything as usual is sealed in including the vitamins and flavour.
These quantities will serve 4 to 6 people - serve with crusty bread.....