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Spiced beetroot soup

During the winter months it’s good to eat healthy & hearty soups regularly to strengthen our immune system. One of the superfoods is beetroot - full of vitamins and minerals, packed with antioxidants. This healthy spiced beetroot soup is warming and delicious and it’s easy to make! If you want it dairy-free make the sauce with coconut, soy or almond yoghurt!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 tsp olive oil
  • 1 small onion chopped
  • 1 small garlic minced
  • ½ tsp cumin seeds
  • 400 g beetroots
  • 400 ml vegetable soup
  • Yogurt sauce:
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 pinch cayenne pepper
  • ½ tsp ground paprika
  • 4 Tbsp live yoghurt or kefir
  • 1 Tbsp olive oil
  • To garnish: chopped parsley

Method
 

  1. Peel the beetroot then roughly dice.
  2. Heat the oil in a saucepan, and gently fry the onion, garlic and cumin for 5 minutes.
  3. When the onion is soft, add the beetroot and pour in the stock. Bring to the boil and simmer over low heat for 30 minutes, under cover.
  4. Meanwhile, prepare the spiced yogurt: dry-fry the cumin and coriander seed until fragrant, then using a pestle & mortar grind them into a powder. Add the paprika and cayenne.
  5. Mix 1 tsp of the space mixture with the yoghurt (keep the rest for later servings).
  6. When the beetroot is tender, liquidize the soup or, using a stick-blender, whiz until smooth. Season with salt and pepper to your liking.
  7. Ladle the soup into bowls, add a dollop of the spiced yogurt and top with some chopped parsley. Serve with wholesome bread.