6 tbsp olive oil
1 onion — diced
4 garlic cloves — crushed
1 tsp mixed spice
2 tsp cumin
2 tsp dried coriander
1 tsp paprika
1 tsp garam masala
1 tsp cinnamon
salt and freshly ground black pepper
500 g McCain Diced Beetroot
600 g McCain Sweet Potato
2–3 cup vegetable stock
basil leaves — chopped, to garnish
Heat oil in a large pot over medium heat.
Add onions and allow to caramelise.
Once the onions are browned, add the crushed garlic, mixed spice, cumin, coriander, paprika, garam masala, cinnamon powder, salt and pepper.
Mix well and then add the McCain Diced Beetroot and McCain Sweet Potato.
Allow to cook on medium to high heat for about 4 minutes before adding the vegetable stock.
Simmer for about 10 minutes.
With a handheld blender, purée the mixture to a creamy consistency.
If you prefer a weaker soup, add a little more vegetable stock.
Season, garnish with basil and enjoy!
Article written by: Food24
Photo credit: Food24