Puffed beet soup

Name: puffed beet soup
Total time: 25 min
Yield: 4
Ingredients: 400 gram raw beet; 2 tablespoon sunflower oil; 1 onion; 2 clove garlic; 400 gram tomato cubes; 1 liter vegetable stock; 1 teaspoon cumin powder (djinten); 1 teaspoon coriander powder (ketoembar); 100 gram soft goat cheese; 1 hand parsley

Ingredients

400 gram raw beet
2 tablespoon sunflower oil
1 onion
2 clove garlic
400 gram tomato cubes

1 liter vegetable stock
1 teaspoon cumin powder (djinten)
1 teaspoon coriander powder (ketoembar)
100 gram soft goat cheese
1 hand parsley

Directions

Heat the oil in a soup pot and fry the onion and garlic for 3 minutes. Add the tomato cubes, stock, cumin and coriander powder and the beetroot and warm for 5 minutes.
Puree with a hand blender to a smooth soup and season with salt and pepper.
Serve the beetroot soup in 4 bowls and sprinkle with the goat's cheese and parsley.