Serves four to six
2 sweet potatoes (approx 400g in total)
1 large or 2 smaller beetroot, washed or 2 pre-cooked
2 tablespoons rapeseed or olive oil
1 large onion
1 stick celery
2 cloves garlic
2 teaspoons fennel seed
2 teaspoons cumin seed
1000ml – 1200ml fresh chicken or vegetable stock
2 tablespoons tahini paste
2 tablespooons natural yoghurt
Hemp or extra virgin olive oil (optional)
Toasted mixed seeds (optional)
If you are using a fresh beetroot wrap it in oil and bake in the oven (about 180c) for about two hours until soft.
Finely chop the onion, celery and garlic. Gently heat the oil in a large saucepan and saute for a few minutes. Meanwhile, toast the cumin and fennel seeds until fragrant and then grind in a pestle and mortar.
Wash and scrub the sweet potato but leave the skin on. Chop into cubes. Do the same with the beetroot. Add the spices to the pan and cook for a minute or two before adding the vegetables. Stir around for a bit and then cover with stock. Season and leave to simmer, covered for about twenty minutes.
Meanwhile, mix the tahini and yoghurt together. Loosen with a little orange juice and cold water. Season. It should be like lightly whipped cream.
Once the vegetables are completely soft, blend in a liquidiser and the add a little more stock if too thick. Check seasoning and adjust accordingly.
Serve the soup with the tahini dressing dolloped on top. A drizzle of hemp oil and some mixed toasted seeds is nice to add as well.