Tuesday, 20 September 2011

Beetroot and cumin soup with spiced yoghurt

Home-made soup + home-made bread = lunchtime WIN

Okay, okay, so I know I did a post about soup only recently, but I eat a lot of soup, and this one was so delightful I just couldn't help but post about it.

Plus, this is a HFW recipe which means it is automatically 100% awesome.

You can never have enough soup, guys. Srsly.

Beetroot and cumin soup with spiced yoghurt
From River Cottage everyday by Hugh Fearnley-Whittingstall

Serves 4-6

750g peeled beetroot
knob of butter
olive oil
1 large onion
1 clove of garlic
1 tsp cumin seeds
800ml chicken stock
fresh parsley

For the spiced yoghurt:
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp caraway seeds
1/2 tsp paprika
1/2 tsp cayenne pepper
4 tbsp natural yoghurt
dash of olive oil

Gently cook the onion, garlic and cumin seeds with the butter and olive oil, for about 15 minutes. Add the beetroot, chopped into small chunks. Add the chicken stock and simmer for 30 minutes. Blend, then season to taste.

Make the spiced yoghurt by toasting and grinding the spices and adding to the yoghurt and olive oil. Serve the soup sprinkled with chopped parsley and dribbled with the spiced yoghurt. Yummers.

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