Beetroot Soup with Black Cumin


0.04 liter olive oil    
0.2 kg onion thinly sliced  
0.01 kg garlic thinly sliced  
0.01 kg cumin seed    
0.75 kg beetroot peeled and diced  
0.75 kg potato peeled and diced  
1.25 liter chicken  stock    
0.05 liter red wine vinegar    
0.04 kg parsley finely chopped  
0.1 liter yogurt plain    
0.002 kg sea salt    
0.001 kg black pepper    
Heat oil in large sauce pan. Add onion and salt. Cook until onion begins to color  
Add garlic and cumin and cook to release flavors    
Add beetroot and potato. Pour in stock and bring to a simmer. Cook until all vegetables are soft.
Put vegetables and stock in a blender and puree until smooth.    
Return to the pan and add the vinegar, parsley, salt and pepper.    
Serve with a swirl of yogurt and a drizzle of olive oil    

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