Borlotti Bean, Beetroot and Kale Soup

Ingredients

• 2 tablespoons sesame oil
• 1 leek, finely sliced
• 1/2 teaspoon caraway seeds
• finely sliced zest of 1/2 small lemon
• 3 fresh bay leaves
• 10 cm sprig of rosemary, finely chopped
• 2 small beetroots, in quarters then finely sliced
• 2 medium sized Nicola potatoes, in half then thickly sliced
• 2 handfuls of black kale leaves, shredded
• 1 cup of cooked borlotti beans
• 2 tablespoons of red wine vinegar
• 2 tablespoons of extra virgin olive oil
• salt
• freshly ground black pepper
• 2 spring onions, finely sliced
• sheep’s milk yoghurt, optional