SOUPS

GLAZE: Place a small saucepan over medium heat. Add balsamic vinegar and sugar, and stir to combine until the sugar has dissolved. Bring to a light boil, and reduce heat to medium-low. Let the mixture simmer, stirring occasionally, until it thickens and is reduced to about ½ cup. This will take about 10-15 minutes. Once chilled the glaze will thicken more. Store in an airtight container in the refrigerator.

HEAT the oil in a large soup pot over medium heat. Add the butter and allow it to foam, add the onion, garlic, and green chillies. Fry until light golden brown. Add celery and carrots. Fry for 7 minutes or until softened. Add the beetroot, fry for 2 minutes, and top up with the stock. Bring to a simmer, cover, and cook until the beetroots are tender (approximately 45 minutes).

ONCE the beetroot is very soft, add the mint leaves. Transfer to a blender to purée the soup. Return to the pot. Continue to cook on the stove. Add horseradish, cumin powder, salt, and pepper, and mix well. Simmer for 5 minutes, taste, and adjust the seasoning. Ladle the soup into bowls and serve with the said condiments. coriander leaves.