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
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.
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