Beetroot Soup with Crème Fraiche & Pomegranate Jewels
- 2 cloves garlic, finely chopped
- 1 red onion, finely chopped
- 100g leeks, chopped
- 1 Tbsp olive oil
- 1 apple, chopped
- 750g beetroot, peeled and chopped into small pieces
- 1 tsp cumin seeds, toasted
- 1L stock
- 125ml tub crème fraîche
- Sea salt and freshly ground black pepper, to taste
In the Le Creuset Soirée 24cm Signature Round Casserole, soften the garlic, onions and leeks in olive oil for 5 minutes over a low heat. Add the apples, beetroot and cumin and cook for a further 5-10 minutes on a medium heat.
Pour in the stock to cover the beetroots. Add more stock or water continuously as you cook, ensuring that the beetroots are always submerged so that they cook evenly. Simmer on a medium heat for approx. 45 minutes – the beetroots need to be tender to ensure the smoothest soup.
Once the beetroots are soft, remove from the heat. Leave aside to cool. Transfer to a food processor and blend until smooth, add the crème fraîche and blend again. Pour back into the cleaned casserole and slowly bring back to a simmer. Season to taste and stir through more crème fraîche if you like.