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.
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 :)