Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2 chorizo (or Italian sausages)
- 1/4 cup sour cream (to serve)
- 1/4 small white cabbage, finely shredded
- 2 carrots, peeled, coarsely grated
- 1 large onion, diced
- 800grams beetroot, peeled, trimmed, coarsely grated (see Note)
- 500milliliter beef stock
- 1teaspoons cumin seeds
- 1tablespoons olive oil
Nutrition per serving
1380kJ
Protein
12.5grams
Sugars
20.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a large pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Stir in beetroot, carrot, stock and 2 cups water. Increase heat to bring to the boil. Reduce heat to low, cover and simmer for 30 minutes or until vegetables are tender.
Step 2 of 3
Meanwhile, cook sausages in a non-stick frying pan over medium heat, turning often, for 10 minutes or until well browned on all sides. Transfer to a plate and cover. When cooled, cut into small dice.
Step 3 of 3
Add cumin seeds and shredded white cabbage to same pan and toss over medium heat for 2-3 minutes or until just wilted. Stir cumin and cabbage mixture and cooled, diced sausage through soup and ladle into bowls. Swirl with dollops of sour cream to serve.
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