Spiced pink soup

Method

1. Preheat the oven to 200ºC/gas mark 6.

2. Wrap each beetroot in tin foil and bake for one and a half to two hours until tender.

3. Unwrap partly and leave for a while until bearable to touch. And I'd put on washing up gloves for this, too, or you'll have a touch of the Lady Macbeth's about you after. Gingerly peel them - when they're this well-cooked the skin should rub off easily - and then cut them into chunks.

4. Put them in the processor with the lime juice, cumin and coriander and blitz to a pulp while pouring the stock down a funnel. You may want to wear an apron for this (or stand well back). Indeed, you may feel happier doing this in two batches.

5. Taste for salt and pepper, blitz again and then pour into a large jug.

6. Add the split spring onions and leave to cool before chilling, cling-filmed, in the fridge for up to three days.

7. Just before you want to eat this, pick out the spring onions and, to make a desirably creamy base, blitz again while adding the sour cream (175ml first, then see if you want the rest). Decant back into the jug (for easier pouring) then duly pour into waiting teacups. If you're using more capacious soup bowls in place of the cups, you may find you feed only six from this.

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Ingredients

3 medium Beetroot, raw
1 lime, juice only
1 tsp ground cumin
1 tsp ground coriander
1.5 litres chicken stock, or vegetable stock, hot
1 pinch salt and pepper
2 spring onion, halved lengthays
250ml sour cream

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