Winter is very real in Munich this year, with 10 to 15 degrees below zero and plenty of snow for weeks now. As a Swede I kind of like it.
The cold weather definitely puts me in the mood for hot comforting soups, which is also how I get serious about my January detoxing. Ticking both boxes, this caraway and red beet soup is a new favourite. It is also both super simple and quick to make.
- ½ liter water, plus more to adjust consistency
- 2 large red beets
- 2 cloves garlic
- ¾ tsp caraway seeds
- ⅓ tsp cumin seeds
- 1 tsp high quality powdered vegetable bouillon
- Black pepper and salt to taste
- Dill to serve
- Generous spoonfuls of yoghurt to serve
- Wash the red beets, cut off any extra rough ends but don't peel them. Cut them into small cube sized pieces (so they boil quicker) and place in a medium sized pot.
- Add ½ litre water, the caraway and cumin seeds, the garlic cloves and the bouillon and bring to the stove. Boil for fifteen or so minutes (until the red beets are tender).
- Carefully pour everything into your blender - or use a hand mixer if you prefer - and run for a minute until completely smooth. Transfer back to the pot and place it on the stove on low heat. Add a little more water, a cup or so, if needed for consistency (the soup should be rather thick, but not like a puree).
- Taste and add a little more bouillon of needed as well as salt and freshly cracked black pepper. If you are not vegan, you can choose to add a little shredded parmesan too.
- Serve with a generous dollop of your choice of yoghurt and plenty of dill.