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Beetroot soup with black cumin
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Gorgeous jewel-like soup, from the Moro cookbook, via The Food Urchin blog. The garlic yogurt takes it to new heights.
Ingredients
At a glance
Categories
Serves
4
- 4 tbs olive oil
- half a large onion, sliced
- 2 garlic gloves, thinly sliced
- 1 rounded tsp black cumin or normal cumin seeds
- 750g raw beetroot
- 1 large potato
- 1.25 ltrs of cold water
- 3 tbs of red wine vinegar
- 1 small bunch fresh parsley
- 100g Greek yoghurt, thinned with milk and seasoned with crushed garlic
- sea salt and black pepper
Method/steps
- Slice onion and heat oil in a large saucepan over a medium heat.
- Add the onion and a pinch of salt.
- Cook for 10 minutes, stirring occasionally, until the onion begins to colour.
- Meanwhile thinly slice garlic, peel and dice beetroot and potato
- Add garlic and cumin to pan, cook for 2 more minutes to release their flavour, followed by the beetroot and potato.
- Pour in the water, bring to a gentle simmer and cook until soft, about 15 minutes.
- Roughly chop parsley
- Put the vegetables and cooking liquid in a blender or whizz with a blender stick until just smooth.If using belder you can just scoop out and blend the solids, returning to the pan once done
- Add the vinegar, half the parsley and salt and pepper to taste. You may need more salt than you think to balance the acidity of the vinegar.
- Serve with a little yoghurt on top, the rest of the parsley and an extra drizzle of olive oil.
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