Hugh Fearnley-Whittingstall's Beetroot and Cumin Soup With Spiced Yoghurt
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Set a medium-sized saucepan over a medium heat. Add the butter and olive oil. When the butter is foaming, throw in the onion, garlic and cumin and cook gently for 5 to 10 mins, until the onion and garlic are soft but not coloured. Add the beetroot chunks, toss well with the onions, then add the stock. Bring to a simmer, cover and cook for 20 to 25 mins, until the beetroot is tender. Meanwhile, put the cumin, coriander and caraway seeds in a dry frying pan and toast over medium heat until toasted and fragrant. Transfer to a grinder or pestle, and grind to a powder. Combine with the paprika, cayenne and a pinch of salt. Stir a heaped teaspoon of this mixture into the yoghurt (keep the rest for use in another recipe - it's great with lamb, for instance, or as a dip for raw veggies), add the olive oil and whisk together. Puree the soup, return it to the pan and season to taste. If it seems excessively thick, thin it down with a little more stock or water to taste. Serve the soup, hot or chilled, with a dollop of spiced yoghurt swirled in at the last moment and some parsley sprinkled on top.
Set a medium-sized saucepan over a medium heat. Add the butter and olive oil. When the butter is foaming, throw in the onion, garlic and cumin and cook gently for 5 to 10 mins, until the onion and garlic are soft but not coloured. Add the beet chunks, toss well with the onions, then add the stock. Bring to a simmer, cover and cook for 20 to 25 mins, until the beet is tender. Meanwhile, put the cumin, coriander and caraway seeds in a dry frying pan and toast over medium heat until toasted and fragrant. Transfer to a grinder or pestle, and grind to a powder. Combine with the paprika, cayenne and a pinch of salt. Stir a heaped teaspoon of this mixture into the yoghurt (keep the rest for use in another recipe - it's great with lamb, for instance, or as a dip for raw veggies), add the olive oil and whisk together. Puree the soup, return it to the pan and season to taste. If it seems excessively thick, thin it down with a little more stock or water to taste. Serve the soup, hot or chilled, with a dollop of spiced yoghurt swirled in at the last moment and some parsley sprinkled on top.
Introduction
From The Guardian Weekend magazine, 19 May 2007 Serves 4
From The Guardian Weekend magazine, 19 May 2007 Serves 4
Ingredients
Serves: 4
Metric
Cups
For the Soup
- 50 grams butter
- 1 tablespoon olive oil
- 1 large onion (peeled and chopped)
- 1 clove garlic (peeled and chopped)
- 1 teaspoon cumin seeds
- 750 grams beetroots (peeled and cut into small chunks)
- 750 millilitres chicken stock (or vegetable stock)
- 1 pinch of salt
- 1 pinch of pepper
- 1 tablespoon chopped fresh flatleaf parsley (chopped)
For the Spiced Yorhurt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 pinch of caraway seeds
- ½ teaspoon sweet paprika
- 1 pinch of cayenne pepper
- 4 tablespoons yoghurt
- 1 tablespoon olive oil
For the Soup
- 1¾ ounces butter
- 1 tablespoon olive oil
- 1 large onion (peeled and chopped)
- 1 clove garlic (peeled and chopped)
- 1 teaspoon cumin seeds
- 26½ ounces beets (peeled and cut into small chunks)
- 26 fluid ounces chicken broth (or vegetable stock)
- 1 pinch of salt
- 1 pinch of pepper
- 1 tablespoon chopped fresh italian parsley (chopped)
For the Spiced Yorhurt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 pinch of caraway seeds
- ½ teaspoon sweet paprika
- 1 pinch of cayenne pepper
- 4 tablespoons yoghurt
- 1 tablespoon olive oil
Method
Hugh Fearnley-Whittingstall's Beetroot and Cumin Soup With Spiced Yoghurt is a community recipe submitted by Admin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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