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
Luscious Beetroot Relish
Baked Beetroot with Honey and Thyme
Beetroot with Chorizo, Feta and Mint Salad
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
Ingredients
- 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
Instructions
- 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.
What a fabulous prize! And, a great recipe too….I have made this soup funnily enough as I have all the Moro cookbooks! Beetroot is VERY in right now! LOL!
Karen
Oooh! Lovely, I have this book, but haven't used it in ages, so I must have another look at it. Re the cumin, I found the same thing when I used it recently, so doubled it the second time I cooked the supper, and it tasted far better.
looks lovely Janice…For extra flavour I usually dry fry my cumin seeds for a minute or so…just how correct that is I don't know, but it might be worth trying?
This is pure heaven for me, beetroot and Moro! The soup looks divine. I am adding beetroot to my list for this weekends shop. Lovely. Thanks so much for taking part x
Looks perfect Janice.
That is one of our favourite books. We also visited the restaurant for lunch on our 30th birthdays and absolutely loved it. That kind of cooking is just so tasty and full of flavour and interest, isn't it?
Pity about the cumin but I think your adjustments for next time should sort it out.
Looks like an interesting recipe, and what a fabulous cheery colour for the middle of winter 🙂
Lovely Janice! I do love their food and recipes…a few years back I eat at Moro. And Jamie Oliver was on the table next to us!!
Now that sounds wonderful. I love beetroot. I have a packet of black cumin somewhere that I never quite new what to do with – now I do. Thanks.
What chocolate book did you get?
Congratulations on the win (your 100th by now ;-P) and great choice. I love beetroot and this soup looks delicious! I remember having cold beetroot soup which was refreshing.
I just got this cookbook for Hanukkah, and marked pretty much every page "to cook immediately." Thanks for reminding me that I should actually cook from it, instead of reading it like a novel.
Lovely colour and that sweet and sour combination sounds excellent. I love cumin as well so I'm all for increasing the amount.
I love the earthiness of beetroot and I'd say the cumin would be perfect with it – pity it didn't come through, but good to know to add extra.
I've got 3 beetroot sitting in our veg box from last week's delivery, and this soup is now calling me to make it…!
I love the idea of cooking beetroot with cumin, sounds delicious!
Thanks, Monika, I really love cooking with beetroot it’s an amazing vegetable.
I love all things beetroot, so I really must try this recipe. It looks lush Janice. Sharing it!
Thank you, I love beetroot too.
Goodness, this looks good and perfect for this time of year! I’ve been meaning to pick up a copy of Moro for some time, you’ve inspired me to hunt it down!
It does look good and I hope you manGe to find a copy of the book.
Love the colour and the addition of black cumin. It makes it sound so exotic. You never did tell me which chocolate book you got???
Thanks for joining in with #CookBlogShare.
Ha ha, neither I did! I think it was the Cadbury Chocolate Cookbook.
I’ve not come across that one, but I guess it’s no surprise that they’ve got a book out.
This sounds DELICIOUS. I love both beetroot and cumin but probably wouldn’t have thought of putting them together. Must check out some of the other recipes in this book!
Thanks, Emma. It is a lovely combination and a great book.
I LOVE beetroot soup, but I’ve never tried it with cumin before! I really want to now 😀 Eb x
Thank you Eb, it’s a really nice combination.
What a gorgeous colour! Such a tasty looking soup. The book sounds fab.
Thank you, the colour beetroot provides is amazing!
I’ve not heard of these authors but loving the cover of that book, looks like something timeless and well loved:-) The soup sounds and looks fab too!
Thanks, Camilla. They had a famous restaurant, not sure if it’s still there or not!
I have a stack of 9 new cookbooks waiting for me to cook from them, I can’t wait to get stuck in. Love the look of this vibrant beetroot soup from Moro.
Thank you. I still love to browse cookbooks for inspiration. You need to know what you are looking for in an online search. Cookbooks can surprise and delight.
Such a vibrant soup and the flavours sound delicious! I grew beetroot last year and really enjoyed eating it, mainly roast though. Must try a soup this year.
Thanks, Lucy. Yes, I enjoy it baked and roasted. it cooks really well in the slow cooker. Soup does make a nice change.