Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, beetroot, mint & cumin soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. If you only try one recipe from the Natural Harry recipe book let it be this one! The combination of beetroot, mint and cumin is so perfect.
Beetroot, mint & cumin soup is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Beetroot, mint & cumin soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook beetroot, mint & cumin soup using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Beetroot, mint & cumin soup:
- Prepare 3 lrg beetroot
- Prepare 1 red onion
- Take 1 small potato
- Make ready 2 tsp cumin
- Prepare 2-3 garlic cloves
- Prepare 1 1/2 pints stock chicken or veg
- Take Small handful of mint
- Take Salt and pepper
- Get Tsp brown sugar
- Get Toasted pine nuts and pumpkin seeds to serve
When the beetroot has cooled, add all the ingredients, except the mint, to a food processor and blend until smooth. Add the mint and taste, leave or add more to your taste. Store in an airtight container in. Beetroot, Avocado & Rocket Quinoa Salad with Spiced Walnuts & Mint.
Steps to make Beetroot, mint & cumin soup:
- Roast the beetroot and red onion sprinkled with sugar in the oven until tender.
- Mince the garlic and add to a pan with olive oil not letting it burn, add cumin the beetroot and red onion. Chop the potato and add to the pan with the stock.
- Let the pan come to a boil and allow to simmer for about half an hour, longer if you have the time. Blitz the soup, adding more stock if you like it thinner.
- Toast pine nuts and pumpkin seeds in a dry pan with more cumin and rock salt. Add chopped mint, season and stir, serve with more fresh mint and seeds.
Peel the cooled beet's skin off with a vegetable peeler and cut each beetroot into halves, then each half into. Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. To make mint yoghurt, combine yoghurt and chopped mint in a medium bowl; season to taste. The beetroot, or simply beet, is a highly nutritious root vegetable.
So that is going to wrap this up with this special food beetroot, mint & cumin soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
