This is a really simple soup (very quick to make) topped with a sharp kale garnish - the colours are gorgeous together and it's both a warming soup but fresh and zesty too so a nice tangy change for the taste buds through the winter.
Fry 2 cloves of garlic in a saucepan. Add the chopped beetroot and cook for a few minutes, then add the cumin followed by the stock. Season with salt and pepper.
Cook for 15-20 mins then blitz the soup with a hand blender. Meanwhile pan fry the remaining garlic and chopped kale with salt and pepper. Add lemon juice and serve the soup in a bowl topped with the kale garnish. Add a couple of sliced lemons or grated lemon zest to top it off.
Glug of olive oil 2 large beetroot, chopped
4 cloves of garlic
A handful of kale leaves, chopped finely
1 lemon, juice and zest
300 ml of veg stock
3 teaspoons of cumin
Plenty of seasoning