Beet-And-Tomato Soup With Cumin Recipe

Name: Beet-And-Tomato Soup With Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium beets; 3 tablespoons extra-virgin olive oil; 4 medium shallots, thinly sliced; 3 medium tomatoes, chopped; Salt and freshly ground pepper; 1 teaspoon ground cumin, plus more for garnish; 1 quart vegetable stock or chicken stock; 1 tablespoon tomato paste; 1/4 cup plus 2 tablespoons creme fraiche; 2 tablespoons chopped parsley

Servings: persons

1 pound medium beets
3 tablespoons extra-virgin olive oil
4 medium shallots, thinly sliced
3 medium tomatoes, chopped
Salt and freshly ground pepper
1 teaspoon ground cumin, plus more for garnish
1 quart vegetable stock or chicken stock
1 tablespoon tomato paste
1/4 cup plus 2 tablespoons creme fraiche
2 tablespoons chopped parsley

1
In a large saucepan, cover the beets with water. Bring to a boil and cook over moderately high heat until tender, about 1 hour; if necessary, add more water to keep the beets covered. Drain the beets and let cool slightly, then peel and coarsely chop.
2
Wipe out the saucepan and heat the olive oil in it. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes. Add the 1 teaspoon of cumin and cook, stirring, until fragrant, about 1 minute. Stir in the vegetable stock and tomato paste and bring to a boil. Cover and simmer over low heat for 10 minutes.
3
Puree the soup in batches in a food processor. Rewarm the soup in the saucepan and season with salt and pepper.
4
Ladle the soup into bowls and top with dollops of creme fraiche. Sprinkle with a little cumin and the parsley and serve.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound medium beets, 3 tablespoons extra-virgin olive oil, 4 medium shallots, thinly sliced, 3 medium tomatoes, chopped, and more.

Yes, Beet-And-Tomato Soup With Cumin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet-And-Tomato Soup With Cumin

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