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Beetroot and tomato soup

It's always good to have recipes for those packs of cooked beetroot. So let's have a nice simple soup. Serves 4 to 5 people, takes about half an hour:

  • 1 pack cooked beetroot (4 beetroots), drained
  • 3 big tomatoes (or 5 small ones)
  • 1 small onion
  • 1 clove garlic
  • 1 tsp cumin seed (or less if you prefer)
  • Marge / butter / oil for frying
  • 1/2 cup of milk

On a medium heat, heat up a blob of marge in a deep saucepan with a lid. Roughly slice the onion and add it. Then add the cumin seed and stir. Slice the garlic and add that. Add salt and pepper. Let that all fry gently to soften, for about 5 minutes.

Roughly chop the tomatoes and pile them on top. Boil the kettle and add enough hot water so that it only-just-about covers the things in the pan (maybe 1/2 a cup). Stir, then put the pan lid on, turn the heat down to low, and let it bubble gently for 15 minutes.

Cut the beetroot roughly into chunks, add it to the pan and stir. Take the pan off the heat. Let everything cool for a minute, then carefully ladle it all into a big blender. (I say carefully because you still want to be careful about beetroot stains!) Whizz it all up, briefly so that there are no pieces left but it's still kinda thick. Return it to the pan.

Warm it up again, adding the milk at the end - not too much, just enough to slacken it and give it a touch of creaminess.

Serve with bread and butter.

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