beetroot & chilli souprating:
from Mark Ynys Mon
Melt a knob of butter, add a small chopped onion and cook until soft but not coloured.
Add two large cloves of garlic, a red chilli (sans seeds) - both chopped - a teaspoon of cumin, 1/2 tsp of turmeric and a pinch of garam masala or coriander or anything you'd usually put in a curry of your own making.
Cook over a low heat for 2-3 mins stirring.
Add a couple of raw beetroot, diced or grated, and a stick of celery chopped small. Cook for 2 minutes, stirring continuously. Cover and cook gently for 10 minutes, checking to see it doesn't stick.
Add a litre of veg stock and a 400g tin of tomatoes, bring to the boil then simmer gently for 10-15 minutes.
Blend to a smooth puree. Season and serve, perhaps with a dash of vodka and a bit of yoghurt.