Cumin-spiced Beetroot Soup
Cooking With Zahra recipe - Mediterranean
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 medium beetroots
- 1 tsp cumin seeds
- 2 tbsp coconut oil
- 2 red onions (sliced)
- 1 tsp garlic (minced)
- 1 tsp ginger (minced)
- 2 tsp coriander powder
- 6 cups chicken stock
- 1 cup coconut cream
- salt
- ½ tsp black pepper powder
- 1 lemon (juiced)
- freshly ground black pepper
- ¼ cup pumpkin seeds
Instructions
- 1
Preheat oven at 200℃. Wrap each beetroot tightly in foil and roast for about 1 hour. Remove from oven once they are tender, leave to cool and then peel the skin.
- 2
In a large cast iron pot, on medium heat, lightly toast the cumin seeds. Add the coconut oil and onions, and sauté until browned. Add the garlic and ginger, and sauté until mixture is fragrant. Add the roasted beetroots, coriander powder and chicken stock, and bring to a boil. Cover the pot, lower the heat and leave to simmer for 20 minutes.
- 3
Blend the mixture until it has a smooth and creamy consistency. Add the coconut cream and season with salt and black pepper powder. Simmer for an additional 5 minutes. Remove from heat and stir in lemon juice.
- 4
Garnish with pepper and pumpkin seeds. Serve either warm or chilled.