Beetroot & Cumin Soup
1 vote, 5.00 avg. rating (95% score)


This is very color ful soup.with cumin it give extar aroma to the soup.i make this in Asian many sri lankan cooking we used cumin.just roasted cumin make my soup wonderful.better for dinner.very healthy used of cream in here.lets try the recipe.

Total Time:
             25 min
              15 min
              10 min
4 potions


  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 15 to 20  minutes. Remove from heat, and allow to cool slightly.
  3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with drops  of cream.

Do not burn cumin seeds,then the whole idea is going off.even you have to get good quality beetroot.even you can used vegetable stock here inset of chicken stock.but Chef recommended to use Chicken stock.

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