Beetroot, mint & cumin soup. Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. If you only try one recipe from the Natural Harry recipe book let it be this one! The combination of beetroot, mint and cumin is so perfect.

In this article, we look at some of these benefits, investigate its nutritional content, and outline how to incorporate beet into the diet. When the beetroot has cooled, add all the ingredients, except the mint, to a food processor and blend until smooth. Add the mint and taste, leave or add more to your taste. You can have Beetroot, mint & cumin soup using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Beetroot, mint & cumin soup

1. It’s 3 of lrg beetroot.
2. You need 1 of red onion.
3. You need 1 of small potato.
4. You need 2 tsp of cumin.
5. You need 2-3 of garlic cloves.
6. You need 1 1/2 pints of stock chicken or veg.
7. It’s of Small handful of mint.
8. Prepare of Salt and pepper.
9. You need Tsp of brown sugar.
10. It’s of Toasted pine nuts and pumpkin seeds to serve.

Store in an airtight container in. Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Beetroot, Avocado & Rocket Quinoa Salad with Spiced Walnuts & Mint.

Beetroot, mint & cumin soup instructions

1. Roast the beetroot and red onion sprinkled with sugar in the oven until tender..
2. Mince the garlic and add to a pan with olive oil not letting it burn, add cumin the beetroot and red onion. Chop the potato and add to the pan with the stock..
3. Let the pan come to a boil and allow to simmer for about half an hour, longer if you have the time. Blitz the soup, adding more stock if you like it thinner..
4. Toast pine nuts and pumpkin seeds in a dry pan with more cumin and rock salt. Add chopped mint, season and stir, serve with more fresh mint and seeds..

Peel the cooled beet's skin off with a vegetable peeler and cut each beetroot into halves, then each half into. Stir in mint just before serving. In fact, this beetroot tartar and mint is more of a salad. What we are going to do is cut the cooked beetroot into small pieces, then season with mint vinaigrette. Rocket and walnut salad to serve (optional).