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Beetroot soup with cumin

Beetroot and cumin soup

Recipe from: 3/31/2005 12:00:00 AM



  • 60
    olive oil
  • 1
    red onion, thinly sliced
  • pinch of salt
  • 2
    garlic cloves, thinly sliced
  • 12
    cumin seeds
  • 750
    cooked beetroot, peeled and diced
  • 1
    large potato, diced
  • 5
    x 250 ml cold water
  • 45
    red wine vinegar
  • handful of Italian parsley, roughly chopped
  • salt and freshly ground black pepper to taste
  • 100
    Greek yoghurt
  • 20
  • 1
    garlic clove, crushed
  • sea salt, black pepper and extra olive oil, to taste
Servings: Change Serving


Heat the oil in a large saucepan over medium heat and sauté the onion and salt for 10 minutes or until the onion begins to brown. Stir occasionally.
Add the sliced garlic and cumin and sauté for two minutes.
Add the beetroot, potato and water and simmer until the vegetables are soft, about 15 minutes.
Purée the mixture in two batches in a food processor until smooth.
return to the saucepan and add the vinegar, half the parsley and salt and pepper to taste.
Dilute the yoghurt with the milk and stir in the crushed garlic, salt and pepper.
Serve the soup with a scoop of the yoghurt mixture, the remaining parsley and a drizzle of extra olive oil.

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