How to make Beetroot and Black Cumin Soup
I grow my own beetroot in the garden but I made this soup before we had built our raised beds in the garden, so I bought four organic beetroots for the recipe.
Peel the raw beetroots and chop them into chunks, you might want to wear rubber gloves as otherwise, you will end up with very red stained hands!
As well as the beetroot, there is onion, garlic and a diced potato in the Beetroot and Black Cumin Soup – oh and, of course, black cumin seeds!
The recipe is really very simple with all the ingredients going into the pot then, once cooked they are blended to a smooth puree.
The soup was very easy to make and looks incredible, it has an interesting sweet and sour taste with the combination of the sweet beetroot and the red wine vinegar.
I was a bit disappointed that I couldn’t taste the cumin and I did actually use black cumin but I can’t say it was obvious.
I would make it again but might increase the amount of cumin, or maybe use some ground as well as cumin seeds.
More Beetroot Recipes from Farmersgirl Kitchen
More Blended Soup Recipes
Spicy Parsnip and Apple Soup – Farmersgirl Kitchen
Spicy Roast Pumpkin and Coconut Soup – Farmersgirl Kitchen
Carrot Root Vegetable Soup – Fab Food 4 All
Cauliflower Cheese Soup with Broccoli – Tinned Tomatoes
Beetroot and Black Cumin Soup
- 4 tbsp olive oil
- 1/2 large Spanish onion thinly sliced
- 2 garlic cloves thinly sliced
- 1 tsp black cumin or normal cumin seeds
- 750 g raw beetroot peeled and finely diced
- 1 large potato finely diced
- 1.25 litres cold water
- 3 tbsp good quality red wine vinegar
- 1 small bunch fresh flat-leaf parsley roughly chopped
- 100 g home-made or Greek yogurt, thinned with a little milk an seasoned with 1 garlic clove crushed to a paste with sea salt and black pepper
- Heat the 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. Now add the garlic and cumin and 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 (I don’t think I chopped mine small enough as it took much longer to soften).
- Place the vegetables and the cooking liquid in a blender or food processor and blend until just smooth. You may need to do this in two stages. Return to the pan, add the vinegar, half the parsley and salt, and pepper to taste, bearing in mind you may need more salt than you think to balance out the acidity of the vinegar.
- Serve with a little yogurt on top, the rest of the parsley and an extra drizzle of olive oil.