Beetroot, mint & cumin soup

Roast the beetroot and red onion sprinkled with sugar in the oven until tender.

Mince the garlic and add to a pan with olive oil not letting it burn, add cumin the beetroot and red onion. Chop the potato and add to the pan with the stock.

Let the pan come to a boil and allow to simmer for about half an hour, longer if you have the time. Blitz the soup, adding more stock if you like it thinner.

Toast pine nuts and pumpkin seeds in a dry pan with more cumin and rock salt. Add chopped mint, season and stir, serve with more fresh mint and seeds.