Beet-and-Tomato Soup with Cumin

Beet-and-Tomato Soup with Cumin
Need a gluten free, primal, and vegetarian soup? Beet-and-Tomato Soup with Cumin could be a great recipe to try. This recipe serves 6. One serving contains 197 calories, 7g of protein, and 11g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up beets, tomatoes, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

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.
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BeetBeet
WaterWater
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Sauce PanSauce Pan
2
Drain the beets and let cool slightly, then peel and coarsely chop.
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BeetBeet
3
Wipe out the saucepan and heat the olive oil in it.
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Olive OilOlive Oil
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4
Add the shallots and cook over moderate heat until softened, about 4 minutes.
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ShallotShallot
5
Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes.
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Salt And PepperSalt And Pepper
TomatoTomato
BeetBeet
6
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.
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Vegetable StockVegetable Stock
Tomato PasteTomato Paste
CuminCumin
7
Puree the soup in batches in a food processor. Rewarm the soup in the saucepan and season with salt and pepper.
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SoupSoup
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8
Ladle the soup into bowls and top with dollops of crme frache.
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SoupSoup
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LadleLadle
9
Sprinkle with a little cumin and the parsley and serve.
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ParsleyParsley
CuminCumin
DifficultyExpert
Ready In1 h, 45 m.
Servings6
Health Score16
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