Deeply comforting with its rich scent of cumin together with the bold colour and flavour of sweet roasted beetroot, this antioxidant packed soup is delightfully delicious.
It can be made vegan friendly by substituting the bone broth or stock for a vegetable stock. The key to the punchy flavour is to roast the beetroot in advance.
This is remarkably simple - just trim them of their stalks, give the skins a good scrub and pop them in a 175 degrees celsius, 350 degrees farenheit oven for approximately 1 hour, depending on their size. I sometimes toss the beet stalks in some olive oil with a sprinkle of sea salt to roast for about 20 minutes while the oven is on - they make a tasty snack or garnish for the soup. The beets should yield slightly to a firm squeeze when ready. Allow them to cool before peeling and prepare for purple tinted hands in the process!
Now for the soup...
Beetroot and Red Cabbage Cumin Soup
Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free
Serves 2
Ingredients:
3-4 medium beetroots, roasted, peeled and roughly chopped (approx 400g)
1/4 small red cabbage, roughly chopped (approx 185g)
1 medium leek, roughly chopped
400ml stock or bone broth (approx 3/4 pint)
1 tsp cumin powder
2-3 sprigs of thyme
1 tbsp coconut oil
salt and pepper to taste
optional: roasted beet stalks/ coconut cream/ toasted almonds/ thyme leaves/ mixed seeds etc to serve
Instructions:
1. In a heavy based saucepan with lid, heat coconut oil over medium heat.
2. Sautee leek for about 5 minutes until soft and translucent.
3. Add cumin and continue to sautee to release the aromas of the spice.
4. Add beetroot and cabbage. Give everything a quick stir to coat the vegetables in the cumin.
5. Pour over the stock or bone broth, add leaves from thyme sprigs and lower the heat.
6. Cover with lid and simmer for 5-10 minutes until cabbage has cooked and softened (remember the beets are already cooked).
7. Remove from heat and blitz with a hand/ stick blender or carefully transfer to food processor to blend until smooth.
8. Return pan to low heat and season to taste with salt and pepper. Add a little extra water if soup is too thick.
9. Divide between serving bowls and garnish according to preference.
 |
| Beetroot and Red Cabbage Cumin Soup with Mixed Seeds and Coconut Cream |
It can be made vegan friendly by substituting the bone broth or stock for a vegetable stock. The key to the punchy flavour is to roast the beetroot in advance.
This is remarkably simple - just trim them of their stalks, give the skins a good scrub and pop them in a 175 degrees celsius, 350 degrees farenheit oven for approximately 1 hour, depending on their size. I sometimes toss the beet stalks in some olive oil with a sprinkle of sea salt to roast for about 20 minutes while the oven is on - they make a tasty snack or garnish for the soup. The beets should yield slightly to a firm squeeze when ready. Allow them to cool before peeling and prepare for purple tinted hands in the process!
 |
| Beetroot and Red Cabbage Cumin Soup topped with Mixed Leaves and Roast Sprouts |
Now for the soup...
Beetroot and Red Cabbage Cumin Soup
Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free
 |
| Beetroot and Red Cabbage Cumin Soup with Coconut Cream and Roast Beet Stalks |
Ingredients:
3-4 medium beetroots, roasted, peeled and roughly chopped (approx 400g)
1/4 small red cabbage, roughly chopped (approx 185g)
1 medium leek, roughly chopped
400ml stock or bone broth (approx 3/4 pint)
1 tsp cumin powder
2-3 sprigs of thyme
1 tbsp coconut oil
salt and pepper to taste
optional: roasted beet stalks/ coconut cream/ toasted almonds/ thyme leaves/ mixed seeds etc to serve
Instructions:
1. In a heavy based saucepan with lid, heat coconut oil over medium heat.
2. Sautee leek for about 5 minutes until soft and translucent.
3. Add cumin and continue to sautee to release the aromas of the spice.
4. Add beetroot and cabbage. Give everything a quick stir to coat the vegetables in the cumin.
5. Pour over the stock or bone broth, add leaves from thyme sprigs and lower the heat.
6. Cover with lid and simmer for 5-10 minutes until cabbage has cooked and softened (remember the beets are already cooked).
7. Remove from heat and blitz with a hand/ stick blender or carefully transfer to food processor to blend until smooth.
8. Return pan to low heat and season to taste with salt and pepper. Add a little extra water if soup is too thick.
9. Divide between serving bowls and garnish according to preference.
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