A Madhur Jaffrey vegetable recipe that I have turned into an astounding soup with the aid of a Bamix.
~6 raw beetroots
4 tbsp vegetable oil
1 tsp cumin seeds
~6 cloves garlic, peeled and very finely chopped
2 onions, peeled and coarsely chopped
1 tsp plain flour
half tsp cayenne pepper
4 tomatoes, peeled and chopped
1 tsp salt (if you need salt – I don’t add any)
2 cups of water
Directions
Cut medium-sized beetroots into small wedges.
Put the oil in a medium-sized pan over medium heat.
When hot, put in the cumin seeds. Let them sizzle for 5 seconds – don’t let them burn.
Put in the garlic. Stir and fry until the garlic pieces start to turn golden.
Put in the onions. Stir and fry until they are transparent.
Put in the flour and cayenne. Stir and fry for a minute.
Now put in the beetroot, the tomatoes, salt and water. Bring to a simmer.
Cover, turn the heat to low and simmer for 30 minutes(ish) until the beetroots are tender.
Remove lid, turn up heat a little and cook uncovered for about 10 minutes or so until the sauce has thickened.
Puree and make into a stunning thick soup, serve with a swirl of sour cream and a sprinkling of chopped coriander leaves. It looks good and tastes even better!
This dish may be made ahead of time and reheated.