Garlic Beet Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 lb leeks, thinly sliced
4 cloves garlic, minced
2 tbsp red wine vinegar
4 1/2 lb beet, peeled, roughly chopped
7 oz potatoes, roughly chopped
1/2 cup heavy cream
1 tsp ground cumin
2 tsp caraway seeds

Preparation

Heat olive oil in a 6 quart pressure cooker. Cook leeks and garlic, stirring, until leeks have softened. Add vinegar, beet, potatoes and 6 cups water. Secure lid and bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 20 mins. Release pressure and remove lid. Let cool for 15 mins.
Blend or process soup in batches until smooth. Season to taste.
Meanwhile, combine heavy cream and cumin. Serve soup drizzled with cream and sprinkled with caraway seeds.