Beetroot & Cumin Soup

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This is a really really tasty soup made with a vegetable often overlooked. Beetroot is so tasty and so full of nutrients is surprising to see it used so rarely. It’s a right old pain in the arse to deal with as it’s like cooking with paint! The colour, while amazing, just gets everywhere. It’s worth being that extra bit careful, and don’t wear anything white while cooking. It’s one of the nicest soups I’ve eaten in a long time. And it’s an original!



4 medium fresh beetroots (trimmed of leaves and stalks)
1 teaspoon cumin seeds
1 teaspoon caraway seeds

2 onions (chopped)
3 sticks celery (diced)
4 tablespoons olive oil
1 tablespoon cumin powder
1 tablespoon red wine
1 tablespoon fresh flat-leaf parsley (chopped)
2 tablespoons fresh coriander (chopped)
1/2 cup cream
salt & pepper

1/2 lemon
1 tablespoon fresh flat-leaf parsley (chopped)
1 tablespoon fresh coriander (chopped)

Add the cumin & caraway seeds to 2 litres of water and bring to the boil. Add the beetroot and simmer for 35-45 minutes until tender. Remove the beet from the water to cool. Retain the cooking liquid.

In a large pan, heat the olive oil over a medium heat then fry the onions and celery for 8-10 minues until golden brown. Add the cumin and stir briefly. Add the red wine and stir for 10 seconds. Remove from the heat, stir in the fresh parsley and coriander and set aside.

When the beet is cooled, peel away the skin then cube the flesh. Add to the onions in the pan, and repeat with the other beets. Pour in 2 cups of the beetroot cooking liquid then top up with enough water to just cover the vegetables. Season with about 1 teaspoon of salt and a good helping of black pepper. Bring the mix to the boil and simmer for 5 minutes. Remove from the heat and let it cool for 15-20 minutes.

Transfer half the soup into a blender and blend into a smooth pulp. Pour into a separate pan and repeat with the remaining half. Stir in the cream and set aside until needed. Add a little water if the soup is too thick. Adjust the seasoning to your taste.

When you want to eat the soup, gently heat over a medium flame until hot. Do not let it boil.

Serve with a little drizzle of cream and sprinkled with a generous helping of coriander and parsley, serve with a lemon wedge to squeeze over.

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