Beetroot and Black Cumin soup

Soup is the thing of the moment. Easy to make, easy to eat and great to take to work. I don't know about you but with all the miserable weather around and the january going back to workness of it all, I like to have something cheery at lunchtime to look forward to and propel me through the morning! This soup in particular is fantastic for cheering as it's the most amazing colour, guaranteed to make you smile. I can't take credit for this, it's straight from the Moro cookbook. You can use normal cumin but try to source some of the black kind - it's entirely different and a really mystical taste...

1 kg raw beetroot, peeled and finely diced
1 large potato, peeled and diced
1 large spanish onion
2 tsp black cumin, toasted
1.5 litres water
3tbsp olive oil
1 clove garlic
2 tbsp red wine vinegar
salt & pepper
chopped flatleaf parsley
natural yoghurt to serve

Heat oil in pan on medium heat. Fry onion gently until is begins to colour. Add garlic and cook for a minute or so longer.
Add beetroot, cumin, potato and water. Bring to boil and simmer until betteroot is tender (30 mins or so).
Blitz with hand blender and smile as it becomes a smooth, rich magenta soup.
Add vinegar, salt and pepper and some chopped parsley.
Heat through again.
Serve with a blob of yoghurt and a sprinkling of parsley.
Fabulous. I also made some flatbreads and rolled more cumin seeds in and served with soup for a truly middle eastern vibe.