Beet-and-Tomato Soup with Cumin

Name: Beet-and-Tomato Soup with Cumin
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 30
Cuisine: Global
Ingredients: 454 grams beets; 946 milliliters vegetable stock or chicken stock; 59 milliliters crème fraîche; 1 teaspoon ground cumin, plus more for garnish; 3 Tbsps extra-virgin olive oil; 2 Tbsps chopped parsley; 30 servings Salt and freshly ground pepper; 4 mediums shallots, thinly sliced; 1 Tbsp tomato paste; 3 mediums tomatoes, chopped

Beet-and-Tomato Soup with Cumin might be just the soup you are searching for. One portion of this dish contains about 1g of protein, 2g of fat, and a total of 39 calories. This gluten free, primal, and vegetarian recipe serves 30. It will be a hit at your Autumn event. A mixture of tomato paste, olive oil, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

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.

Ingredients you will need

Beet

Water

Equipment you will use

Sauce Pan

Drain the beets and let cool slightly, then peel and coarsely chop.

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Beet

Wipe out the saucepan and heat the olive oil in it.

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Olive Oil

Equipment you will use

Sauce Pan

Add the shallots and cook over moderate heat until softened, about 4 minutes.

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Shallot

Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes.

Ingredients you will need

Salt And Pepper

Tomato

Beet

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.

Ingredients you will need

Vegetable Stock