Roasted Beetroot Soup with Cumin Potatoes
Everybody’s seem to have some kind of issue with beetroot. Some people only can eat them in salads, mixed with other veggies, some others can’t really stand them, and then there are those individuals (aka me) that could live on beetroot for the rest of their lifes and remain totally happy (well, sort of…).
I’d argue that the best way to cook beetroot is to roast them, as roasting enhances their sweet flavor and also adds a bit of a smoky taste. Roasting the beetroot is the step that will take longer when making this soup, but I assure you it is totally worth it. Apart from that, the soup couldn’t be more simple to make: just put the required ingredients on the food processor, blend until smooth, serve, eat. The addition of dill complements well the sweetness of the beetroot, and the crispy potatoes, with their hint of cumin, add crunchiness and depth to the soup. As I specify in the directions, you can adjust the amount of water to your liking (the amount mentioned makes for a soup on the thick, creamy side, as it is how I like mine), but bear in mind that if you thin it, you’ll probably have to adjust the seasonings afterwards.
Roasted Beetroot Soup
(serves 2 to 3, depending on the consistency you want your soup to have)
350 grams raw beetroot
200 grams natural unsweetened soy yoghurt
1 tablespoon olive oil
1 teaspoon salt
1 small garlic clove
3 tablespoons finely chopped dill, plus a bit more for garnish
1/3 cup water
for the cumin potatoes:
260 grams waxy potatoes (about 2 large), peeled and cubbed
¾ teaspoon ground cumin
a pinch of salt
1 tablespoon olive oil
1. Preheat the oven to 180ºC.
2. Place the beetroot in a baking tray lined with parchment paper. Sprinkle the beetroot with salt, and roast for at least 1 hour, or until tender.
3. Let the beetroot cool a bit before handing them. Then peel them under running cold water and cut into small cubes.
4. In a food processor, combine the cubbed beetroot, soy yoghurt, garlic clove, olive oil, dill, and water, and process until smooth. Taste, adjust the seasonings, and if the soup seems too thick, add a bit more water to thin it to your liking. Taste and adjust the seasonings, adding a bit more salt if necessary.
5. Divide the beetroot soup among 2 or 3 bowls. Set aside.
6. To make the cumin potatoes, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat, then add the potatoes, salt and ground cumin. Cook, covered, for approximately 15 minutes, giving the pan a good shake every 5 minutes. They’re ready when crisp and uniformly golden brown.
7. To serve, scatter 2 or 3 tablespoons of the potatoes over each bowl of soup. Sprinkle each bowl with a bit more dill and serve immediately. The soup can be enjoyed cold or at room temperature, although I prefer the latter.