Beetroot Soup with Black Cumin September 16 2014 by Simone Denny

This is one of my favourite soups - I love the colour almost as much as I love the taste. I adapted this recipe from a wonderful restaurant I use to frequent in London called Moro.

Health Benefits 

Not only is this soup delicious - it has numerous health benefits due to the high beetroot content. A recent study by the University of London (published by the American Heart Foundation) showed that a cup of beetroot juice a day can help lower blood pressure in patients with hypertension.

Beetroot is also a wonderful antioxidant, which comes about from the lovely red pigment in the skin called Betacyanin. It may also help to lower cholesterol and stabilise blood sugar.


  • 3 tbs olive oil
  • Half a large onion, sliced
  • 3 garlic gloves, thinly sliced
  • 2 -3 rounded tsp black cumin or normal cumin seeds
  • 800g raw beetroot
  • 1 large potato
  • 1.25 liters of cold water
  • 3 - 4 tbs of red wine vinegar
  • 1 + teas Himalayan Natural Pink Salt
  • 1 small bunch fresh parsley
  • 100g Greek or natural yoghurt
  • Black pepper


Dice onion and heat oil in a large saucepan over a medium heat.

Cook for 5 - 10 minutes or until the onion turns translucent.

Add minced garlic and ground cumin to pan, cook for 2 more minutes.

Add diced beetroot and potato.

Pour in the water and simmer until vegetables are cooked (approx. 20 mins).

Put vegetables and liquid into a blender (or use a wizz stick).

Return the blended liquid to the pot and add the vinegar - this will give it tart taste but it will be softened with the salt. I tend to like mine to have a slight vinegar (pickled flavour) so I am fairly generous with the salt and vinegar but adjust to your taste. Add black pepper to your liking.

Serve with a large spoonful of natural yogurt, some chopped parsley and cracked pepper.

Warning - try to keep the lid on the pot when you are reheating this soup as bubbling beetroot spraying all over your kitchen walls is alwasy an interesting challenge :)