Moroccan Beet Soup

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4 tbsp olive oil

1/2 large yellow onion, sliced

2 garlic cloves, sliced

1 tsp cumin seeds

11/2 pounds beets (about 6 medium beets) peeled and cubed

1 large potato, peeled and cubed

4 1/2 cups veggie stock

3 tbsp red wine vingar

1 bunch small bunch parsley, roughly chopped

Sea Salt

1cup greek yogurt (thin with a little milk so that it’s runny)

Heat the oil in a large, heavy saucepan and add the onion. Turn down to low and fry forabout 10 minutes until the onion is slightly browned.

Add the cumin seeds and the garlic and fry for a further 2 minutes. Add the beets and potato, followed by the broth. Simmer for 20 minutes or until the cubes of potato are completely soft. Remove from heat and stir in half of the parsley and the vinegar, and 2 tsp sea salt. Transfer to a food processor and blend until smooth. Return to saucepan, and heat until very warm just prior to serving.

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