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  • 4 cups good veggie or organic chicken stock

  • 1 red onion, peeled and roughly chopped

  • 1 garlic clove, chopped

  • 1 cup pumpkin, peeled and roughly chopped

  • 4 medium sized beetroot, (and stalks if available) peeled and diced

  • 1 tsp freshly grated nutmeg

  • 2 tsp umeoshi vinegar or red wine vinegar

  • Black pepper

  • ½ -1 cup plain yoghurt

  • Dill sprigs for garnish


  • 1.

    Put your stock in a large soup pot and bring to the boil. Add the onion, garlic, pumpkin and beetroot and stalks. Put a lid half on and simmer until the veggies are soft, about 20 minutes.

  • 2.

    Blend with the nutmeg, vinegar and pepper. Taste for seasoning. You may need to add a little more vinegar or sea salt. Serve with a dollop of yoghurt and dill.

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Posted by jo91Report
this looks sooo delicious. can't wait to try it!!