Perfect for those cold evenings or for a light lunch when served with fresh crusty bread, this beetroot soup is sure to banish those winter blues.
Amanda Laird: Beetroot soup with smoked paprika and sour cream
By Amanda Laird
4:59 AM Saturday Jun 16, 2007 Add a comment
Serves 4 4 large beetroots 1 Tbs olive oil 1 onion, diced 2 tsp cumin seeds 1 tsp fresh ginger, peeled and sliced 1 large clove garlic, peeled and sliced 2 tsp smoked paprika 1/2 Tbs best quality balsamic vinegar Vegetable stock - approximately 500ml Sea salt and freshly ground black pepper Sour cream 1. Wash the beetroots, trim and simmer, covered with water for 1 hour or until tender - depending on the size. Rub off the skins. 2. Heat the oil in a large saucepan and cook the onion until soft, add the cumin seeds and stir until fragrant and a little toasted. Add the ginger and garlic. Stir for a minute then add the paprika. 3. Cut the beetroot into chunks and add to the pan with the balsamic, cover with stock and simmer for 20 minutes. Before blending, reserve a little of the stock. Start blending, in batches if need be, until the soup is smooth adding more of the stock if necessary, check for seasoning. Serve with a spoonful of sour cream and a grind of pepper.