About the Recipe
The humble beetroot; an extremely versatile vegetable. They can be roasted, fermented, or even eaten raw. Here we have a delicious bowl of heartwarming soup made from the stuff. Perfect for those cold winter days with a thick slice of warm crusty bread with lots of melted butter
1 onion, quartered
1kg beetroot, cubed
3 cloves of garlic
1 tbsp olive oil
2 dried chillies, adjust quantity according to preference
1 tsp cumin seeds
1 tsp coriander seeds
500ml chicken or veg stock
A glug of wine vinegar
Salt and freshly cracked pepper to taste
Kefir, yoghurt, or cream to serve
Roast your onion, beetroot, and garlic in some salt and oil to develop their flavour, on 160 Celsius for an hour
When your veg is nearly finished roasting, toast some dried chillies, cumin, and coriander seeds in a big pan until fragrant. Then add your stock and bring to a simmer.
Once roasted, add your veg and vinegar and blend (I also added a teaspoon of my homemade Malaysian spice mix to add some extra flavour). I used an immersion blender here which makes it much easier.
Once blended, check the consistency. If you want a thicket soup, keep it on a low heat until you're happy with it.
Serve with kefir and cumin seeds