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Transition into autumn with this striking purple soup, earthy beetroot couples up perfectly with the fragrant ginger flavour and gentle chilli kick of Shawarma Paste. Top with some creamy yoghurt and serve alongside warm crusty bread.
75 ml Early Harvest Extra Virgin Olive Oil, plus extra for drizzling
2 red onions, peeled and finely chopped
2 cloves garlic, peeled and sliced
4 tbsp Shawarma Paste
800g raw diced beetroot, thoroughly washed but not peeled
1 large potato, around 200g, diced
½ tsp salt
2 litres water
1 stock cube, vegetable or chicken
1-2 tbsp Red Wine Vinegar
Greek yoghurt and toasted thick cut bread to serve
Place a large pan on a medium to high heat and when hot, add the olive oil, onion and garlic and season with salt and pepper. Cook for 10 minutes until soft and sweet, stirring frequently, turning the heat down if the onions begin to look very dark.
Add the shawarma paste and cook out for 1-2 minutes, then add the beetroot, potato, ½ tsp salt, water and stock cube and turn the heat up to full to bring up to the boil, stirring to mix everything together. Partially cover with a lid and reduce the heat so the mixture simmers gently, for about 25-30 minutes.
Check to make sure the beetroot is completely cooked, then turn the heat off and allow to cool for 5 minutes, then blitz in a food processor or blender. Take care as the soup will still be hot, so blend on a low speed to begin. Blitz until fairly smooth but with a little bit of texture still too it. Add the vinegar and blend again, then taste and add more seasoning as necessary. If you want a bit more of a kick, then add another 1 tbsp. of shawarma paste.
Divide between bowls and place a large spoonful of Greek yoghurt in the centre, then drizzle with olive oil.