Beetroot and red cabbage soup

Method

1. Heat the oil in a large saucepan with a lid and gently fry the onion, celery and carrot with a pinch of salt for 10 minutes to soften.
2.  Stir in the fennel seeds, caraway seeds and garlic, cook for a minute until aromatic, then add the beetroot and cabbage and season with salt and pepper. Pour in the stock, then stir to mix. Put the lid on, bring to the boil, then turn down the heat (put the lid on slightly at an angle) and simmer gently for 30 minutes.
3. Once all the vegetables are tender, use a stick blender to whizz the soup in the pan until smooth. Or cool the soup a little, then pour into a food processor or blender (with the small central cap removed and the hole covered with a folded tea towel) and process until smooth – you may need to do this in batches. If you want an ultra smooth soup, push it through a sieve using the back of 
a large spoon or ladle.
4. Serve the soup in bowls with a swirl of soured cream, sprinkled with chopped fresh dill and strips of lemon zest, with warm sausage rolls or bread on the side.