Gill Meller's beetroot, yoghurt and walnut soup
River Cottage group head chef Gill Meller's beetroot, yoghurt and walnut soup.
Prep 15mins Cook 20mins Servs 4
Set a medium-sized saucepan over a medium heat. Add the butter and olive oil. When the butter is foaming add the beetroot, stir around over the heat then add the stock. Bring to a simmer and cook for 5 - 10 minutes or until the beetroot is tender.
Meanwhile, heat a dry pan over a medium heat and toast the cumin seeds until fragrant. Tip into a pestle and mortar, grind with a good couple of pinches of salt, pepper and sugar.
Toast the walnuts in the same pan over a medium heat until toasted. Remove and toss in the spiced salt
Once the beetroot is tender, puree the soup, return it to the pan and season to taste. If it seems excessively thick, thin it down with a little more stock or water to taste.
Season the yoghurt with a drizzle of olive oil and salt and pepper.
Serve the soup, hot or chilled, with a dollop of yogurt added at the last moment and the toasted spiced walnuts sprinkled on top.
- 50g butter
- 1 tbsp olive oil
- 750g beetroot, peeled and grated
- 750ml vegetable stock
- Cumin seeds
- Golden caster sugar
- Olive oil
- Salt and ground black pepper
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Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.