Tuesday, 30 October 2007

Hot Beets

The beetroots are still arriving each week in my little organic bag, and that is good news. I can't get sick of them. If I'm not roasting them to sweet perfection to serve simply as they are, I'm blitzing them to a purée to serve with sizzling black pudding or slicing them thin to toss into a winter leaf salad.

When time is against me, as it has been recently, a soup is always a quick option to use up my favourite finger staining root. Beetroots are so versatile to a number of flavours. They go well with hot and pungent spices such as chilli and cumin, the heat of the chilli and the aromatic cumin lifting the earthy sweetness of the root to another level.

This soup incorporates both spices, along with a lovely import we see at this time of the year, the satsuma. Roast a little of the skin of the satsuma along with the other ingredients, your nose tells you that you could be in heaven and that a real treat is in store. A slice of hot toasted rye bread, rubbed with garlic and a drizzle of olive oil, is all that you need to finish off a vibrant and fresh flavour packed winter soup.

Beetroot, Chilli, Cumin and Satsuma Soup
Feeds 2

4 beetroots, peeled and cut into cubes
1 potato, peeled and cut into cubes
1 onion, sliced
2 cloves of garlic, sliced
1 dried chilli
1 tbsp cumin seeds
1 satsuma with half of the zest thinly peeled
750ml vegetable stock
2 tbsp olive or rapeseed oil
Salt and pepper

1 - In a deep pan, heat up the olive oil then add the onion. Cook stirring for 5-10 minutes until soft and beginning to colour.
2 - Add the beetroot, potato, garlic, spices and satsuma zest, and cook for a further 5 minutes until the aromas are released and everything is beginning to colour.
3 - Pour in the vegetable stock, bring to the boil and simmer for 10 minutes or until the beetroot and potato are soft.
4 - Blitz until smooth in a blender. Squeeze in a little of the satsuma juice and taste for seasoning. Pour into bowls along with a round of toasted rye or wholemeal bread, rubbed with garlic and a drizzle of olive oil.

11 comments:

Alex said...

Another good thing to do with beetroots is to make chocolate and beetroot cake! It sounds a bit mad but it is good and the beetroot makes the cake super moist!

Richard said...

This sounds great - love the idea of the satsuma in there.
I love beetroot and parsnip soup - a recipe born out of what I found in a friend's garden one Bonfire night...

Magic Cochin said...

That drizzled oil is dead arty David :)

Celia

Joanna said...

Love the satsuma peel - brilliant! And your picture ... yum

Joanna

Wendy said...

Dark pink is my absolute favourite colour. I adore soup. This should be heaven, right?
I haven't tasted a beetroot soup I liked though! Find them cloyingly sweet. Wondering if the chilli and citrus flavours in this soup may help... You've convinced me to try beetroot soup again. Will let you know how it goes.
BTW, loved the first issue of the magazine. :)

theboydonefood said...

hi mate, what a great photo. Keep up the good work!

Pat said...

Hi David, your soup looks really yummy!!! I have awarded you the Halloween Sweet Treat award over on my Blog.

Figs Olives Wine said...

David, the satsuma's such a brilliant touch here! Can't wait to try this.

Great Big Veg Challenge said...

Beautiful beautiful beautiful soup.
I love the way ytou have served this.
Charlotte

Valli said...

Beets have to be one of my favourite root veggies.The only soup I have tried in the past is Borscht with lovely red beets. I will have to give this a go!

Aimée said...

Wow, the color of that soup is superb- so vibrant! Beautiful.