Cold Beetroot and Cumin soup with Mint Yogurt

3 Sep

Inspired by the Indian summer we’re all hoping to get, Emily from Lahloo Pantry has created this creamy, jewel-coloured beetroot soup. An exotic starter that combines the earthy flavour of beetroot, the warmth of cumin and a refreshing hint of mint. Beetroot is currently in season, and it’s rich in betacarotene, folic acid and antioxidants -so perfect for this time of the year, when we have to build up our reserves for winter.

For the soup:

  • 3-4 large beetroots
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ teaspoon ground cumin
  • ½ cup full fat milk
  • Water (as needed)

For the yogurt:

  • ½ cup plain Greek yogurt
  • Roughly chopped mint (to taste)

Boil the beetroots in a large saucepan of water until soft (approx. 30-40 minutes) and be careful not to pierce the skin so they don’t bleed. Once the beetroots are soft, strain and rinse them with cold water. Rub off the skin of the beetroot and slice them into quarters. Use a blender or food processor to puree the beetroot. If you don’t have either you can achieve the same sort of effect by mashing them. Stir in the salt, pepper, cumin and full fat milk. Season to taste and cool in the fridge.

Combine the yogurt and chopped mint and add a scoop to the top of the soup before serving.

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