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Home » Field to Fork » Beetroot and Black Cumin Soup

February 20, 2019 By Janice Pattie 34 Comments

Beetroot and Black Cumin Soup

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A stunning rich red bowl of Beetroot and Black Cumin Soup #beetroot #soup #recipe
Beetroot and Black Cumin Soup is such a beautiful rich red colour and it looks so good with a contrasting spoonful of yogurt and some finely chopped parsley.   Add a drizzle of olive oil and the sweet an sour taste is a revelation . 
 
It’s a recipe from The Moro Cookbook, read on and I’ll tell you some more about the cookbook and give you the recipe for this hearty soup. 
Serve Beetroot and Black Cumin Soup with garlic yogurt and parsley
 
Dom at Belleau Kitchen has invited us to cook from a new cookbook.  Now I only got one cookbook for Christmas and it features nothing but…CHOCOLATE!
 
However, the house is still full of chocs and biscuits, the fridge still has two jars of homemade mincemeat and we have only just finished the Christmas cake, so I really couldn’t face making any more sweet things.
'Beetroot and Black Cumin Soup from Moro Cook Book
 
 
So instead I turned to the books I won from Ren Behan the prize was all three of the Moro cookbooks by Sam and Sam Clark. 
 
I randomly chose the original Moro book from the three.  Then I opened the book randomly and found that I had chosen Beetroot Soup with Black Cumin.    

How to make Beetroot and Black Cumin Soup

Raw Beetroot for 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.

Raw Beetroot peeled and diced ready to make Beetroot and Cumin Soup

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! 

Chopped Diced Potato goes into the Beetroot and Black Cumin Soup with the beetroots

 

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!

All the ingredients in the soup pot for Beetroot and Black Cumin Soup

The recipe is really very simple with all the ingredients going into the pot then, once cooked they are blended to a smooth puree. 

 
Rich Red Beetroot and Black Cumin Soup
 

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

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Luscious Beetroot Relish

Baked Beetroot with Honey and Thyme

Baked Beetroot with Honey and Thyme

A main course salad of Beetroot with Chorizo, Feta and Mint Salad

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

Rich Red Beetroot and Black Cumin Soup

Beetroot and Black Cumin Soup

Sam & Sam Clark
Beetroot and Black Cumin Soup is such a beautiful rich red colour and it looks so good with a contrasting spoonful of yogurt and some finely chopped parsley and a drizzle of olive oil.
5 from 1 vote
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Prep Time 15 mins
Cook Time 30 mins
Course Soup
Cuisine Moroccan
Servings 4
Calories 262 kcal

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.

Nutrition

Calories: 262kcalCarbohydrates: 27gProtein: 5gFat: 15gSaturated Fat: 2gCholesterol: 3mgSodium: 166mgPotassium: 897mgFiber: 6gSugar: 14gVitamin A: 110IUVitamin C: 17.1mgCalcium: 87mgIron: 3.7mg
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Filed Under: Field to Fork, Soup Tagged With: beetroot, Random Recipes, Soup

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Reader Interactions

Comments

  1. Karen S Booth says

    January 25, 2012 at 10:07 pm

    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

    Reply
  2. A Trifle Rushed says

    January 25, 2012 at 10:20 pm

    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.

    Reply
  3. fiona maclean says

    January 25, 2012 at 10:23 pm

    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?

    Reply
  4. Dom at Belleau Kitchen says

    January 26, 2012 at 9:06 am

    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

    Reply
  5. Please Do Not Feed The Animals. says

    January 26, 2012 at 9:12 am

    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.

    Reply
  6. C says

    January 26, 2012 at 5:15 pm

    Looks like an interesting recipe, and what a fabulous cheery colour for the middle of winter 🙂

    Reply
  7. Kate@whatkatebaked says

    January 26, 2012 at 7:19 pm

    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!!

    Reply
  8. Choclette says

    January 26, 2012 at 7:30 pm

    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?

    Reply
  9. Baking Addict says

    January 26, 2012 at 10:14 pm

    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.

    Reply
  10. Savannah says

    January 27, 2012 at 5:11 pm

    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.

    Reply
  11. Phil in the Kitchen says

    January 27, 2012 at 9:37 pm

    Lovely colour and that sweet and sour combination sounds excellent. I love cumin as well so I'm all for increasing the amount.

    Reply
  12. Brownieville Girl says

    January 29, 2012 at 12:15 pm

    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.

    Reply
  13. Ruth Ellis says

    January 30, 2012 at 11:03 pm

    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…!

    Reply
  14. Monika Dabrowski says

    February 21, 2019 at 8:31 pm

    I love the idea of cooking beetroot with cumin, sounds delicious!

    Reply
    • Janice Pattie says

      February 21, 2019 at 8:51 pm

      Thanks, Monika, I really love cooking with beetroot it’s an amazing vegetable.

      Reply
  15. Jacqueline Meldrum says

    February 22, 2019 at 1:29 pm

    I love all things beetroot, so I really must try this recipe. It looks lush Janice. Sharing it!

    Reply
    • Janice Pattie says

      February 22, 2019 at 1:42 pm

      Thank you, I love beetroot too.

      Reply
  16. Chris at Thinly Spread says

    February 22, 2019 at 1:46 pm

    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!

    Reply
    • Janice Pattie says

      February 22, 2019 at 4:01 pm

      It does look good and I hope you manGe to find a copy of the book.

      Reply
  17. Choclette says

    February 24, 2019 at 5:08 pm

    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.

    Reply
    • Janice Pattie says

      February 24, 2019 at 8:34 pm

      Ha ha, neither I did! I think it was the Cadbury Chocolate Cookbook.

      Reply
      • Choclette says

        February 27, 2019 at 2:24 pm

        I’ve not come across that one, but I guess it’s no surprise that they’ve got a book out.

        Reply
  18. Emma says

    February 25, 2019 at 7:42 am

    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!

    Reply
    • Janice Pattie says

      February 25, 2019 at 7:48 am

      Thanks, Emma. It is a lovely combination and a great book.

      Reply
  19. Eb Gargano | Easy Peasy Foodie says

    February 25, 2019 at 8:53 pm

    I LOVE beetroot soup, but I’ve never tried it with cumin before! I really want to now 😀 Eb x

    Reply
    • Janice Pattie says

      February 26, 2019 at 6:36 pm

      Thank you Eb, it’s a really nice combination.

      Reply
  20. Kate Hackworthy says

    March 6, 2019 at 1:12 pm

    What a gorgeous colour! Such a tasty looking soup. The book sounds fab.

    Reply
    • Janice Pattie says

      March 6, 2019 at 1:36 pm

      Thank you, the colour beetroot provides is amazing!

      Reply
  21. Camilla Hawkins says

    March 6, 2019 at 2:11 pm

    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!

    Reply
    • Janice Pattie says

      March 6, 2019 at 6:40 pm

      Thanks, Camilla. They had a famous restaurant, not sure if it’s still there or not!

      Reply
  22. Kavita Favelle says

    March 8, 2019 at 3:36 pm

    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.

    Reply
    • Janice Pattie says

      March 8, 2019 at 3:41 pm

      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.

      Reply
  23. Lucy says

    March 9, 2019 at 5:41 pm

    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.

    Reply
    • Janice Pattie says

      March 9, 2019 at 6:07 pm

      Thanks, Lucy. Yes, I enjoy it baked and roasted. it cooks really well in the slow cooker. Soup does make a nice change.

      Reply

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Janice Pattie 2019

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration and honest reviews. Read more on my About page.

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