This is my favorite soup – the color is almost as good as the taste. This recipe was adapted from the wonderful London restaurant Moro.
This soup is not only delicious, but it also has many health benefits because of the beetroot. Recent research from the University of London, published by the American Heart Foundation, showed that drinking a cup of beetroot juice a day could help patients with hypertension lower their blood pressure.
The Betacyanin pigment found in the skin is a great antioxidant. It can also lower cholesterol and stabilize blood sugar.
- Three tablespoons of olive oil
- Sliced half of a large red onion
- Three thinly sliced garlic gloves
- Black cumin or regular cumin seeds: 2 to 3 rounded teaspoons
- Raw beetroot 800g
- One large potato
- Cold water in the amount of 1.25 liters
- Red wine vinegar, 3 to 4 tablespoons
- 1 + teas Himalayan Natural Pink Salt
- Fresh parsley, one small bunch
- 100g Greek or Natural Yoghurt
- Black pepper
- In a large pan, heat the oil and diced onion over medium heat.
- Cook the onion for 5-10 minutes or until it turns translucent.
- Continue cooking for another 2 minutes. Add the cumin and garlic to the pan.
- Add the diced potato and beetroot.
- Add the water, and cook until the vegetables are done (approx. 20 minutes). 20 mins).
- Blend the liquid and vegetables (or use an electric wizz stick).
- Add the vinegar to the liquid and return it to the pot. This will give the mixture a tart flavor, but the salt will soften it. I like my pickled taste to be a little vinegary, so I use a lot of salt and vinegar. However, you can adjust the amount to suit your tastes. Add black pepper according to your preference.
- Serve with a large tablespoon of natural yogurt and some chopped parsley.
- Keep the lid on when you are heating this soup, as the bubbling beetroot will spray all over the walls of your kitchen.