3 or 4 beetroots (cleaned)
1 onion (or 2 shallotts)
2/3 cloves garlic
about 1 pint stock (preferably vegetable but chicken stock will do)
salt & black pepper
ground cumin
ground coriander
natural yogurt or creme fraiche

(all ingredients are estimates)

Boil beetroot until tender then peel and chop finely. Fry in a little olive oil with the onion and garlic (finely chopped). Add black pepper, cumin, and coriander (Start off with maybe a teaspoon of cumin and coriander and add more to taste.) Fry off until onions are tender. Season to taste with salt and pepper.

At this point you will have a lovely spiced mix of beetroot, onions, and garlic which is gorgeous served as is in pitta or flat breads with yogurt. If you want the soup, whizz the beetroot mix in a blender until smooth and then add just enough stock to loosen the puree to a soup. Heat through.

Place in serving bowls and add a dollop of natural yogurt or creme fraiche and perhaps and swirl of good olive oil. Serve with lots of fresh crusty bread.