A dash of cream or yoghurt is essential for the presentation


1 tablespoon oil
1 onion - roughly chopped
8 oz. raw beetroot - diced
2 garlic cloves – crushed                                  
1 teaspoon cumin seeds
¼ teaspoon ground cinnamon                       
8 oz. tomatoes - quartered
½ pint tomato juice                                            
1 teaspoon tomato puree
1 pint vegetable stock                                        
1 vegetable stock cube
1 tablespoon soy sauce                                     
Salt and pepper


Heat oil in large saucepan. 

Add onion, beetroot and garlic and cook gently for five minutes. 

Add cumin seeds and cinnamon and continue cooking for another five minutes. 

Add rest of ingredients and bring to boil. 

Simmer for 45 minutes until tender. 

Remove from heat and liquidize until smooth. 

Add soy sauce and season with salt and pepper to taste. 

Garnish with cream or yoghurt and sprinkle with chives or spring onions.

With thanks to Jim Croft for this recipe