Beetroot & Cumin Soup

18 Jun

A deeply rich and warming soup it is sweet, earthy and spicy. Though simple to make, this soup looks exotic with intense velvety purple-red and a swirl of cooling white yogurt. I made this soup especially for my friend Maggie who loves beetroot and all things a little bit spicy.


* 500g, peeled and sliced (3-5 large beetroot )
* 2 onions, sliced (the Italian red torpedo is my favourite)
* 2-3 tbsp olive oil
* 3 cloves garlic, sliced
* 1 tsp black cumin seeds
* 1/2 tsp cumin seeds
* 1/4 tsp cracked black pepper
* 1 tsp verdurette
* 2 bay leaves (torn)
* 1 litre of water
* 1-3 tbsp red wine vinegar or verjus
* Pinch chilli powder or home made chilli oil taste
* Yogurt and garlic

Put a large soup pot over a medium heat, add the oil and onions and fry gently until the onions begin to brown, add the garlic, black pepper and cumin. Fry for a further minute then add the raw beetroot and saute for 5 minutes or so, add the liquid, bayleaves and verdurette. Cover and simmer until the beetroot is soft 20-50mins. Remove the bayleaves and using a hand blender or mouli puree the soup. Adjust seasoning, add the chilli and vinegar or souring agent to taste (the amount of vinegar needed will depend on the quality of the beetroot, very sweet beetroot will require a little more but it is all a matter of taste). Serve: with a swirl of yogurt thinned with a little water and seasoned with salt and crushed garlic.

Cook’s Tip
Black cumin seeds are smaller and thinner and have a slightly sweeter, more delicate flavour than normal cumin, I use both in this soup for a more robust flavour. A little chillis in this soup is fantastic I use ½ tsp crushed chilli flakes, 1whole red chilli de-seeded and sliced or ½ tsp paprika to taste.
Variation
To add an extra depth use fresh chicken stock instead of water. Make the stock by boiling the remains of a roasted free range chicken in 2 litres of water with 2 bayleaves, half an onion and some black peppercorns for 1 hour.
Recipe Source
The recipe for this soup came from Moro: The Cookbook by Sam and Sam Clark, their Beetroot soup with black cumin is the basis for this one. I have made minor changes to suit my taste and the vegetables I grow.

This recipe was originally posted on www.masdudiable.com  18/06/2006

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One Response to “Beetroot & Cumin Soup”

  1. Taisha 24/09/2012 at 04:51 #

    Laura! I just made this delicious soup today with fresh beets from the farmers market! A fave of Kyle and I’s! Mmmm perfect for a fall day! Hope you and Rachel are well! xox

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