Beetroot & Black Cumin Soup

Up your soup game with this dramatic number from Sam and Sam Clark’s cookbook Moro, the first one. 

You’ve gotta love a soup that wows on a budget.

30 mins | serves 6 | high ease


4 tbsp olive oil 
1 onion, peeled, thinly sliced 
2 cloves of garlic, peeled, thinly sliced 
1 tsp black cumin seeds
750g raw beetroot, peeled and finely diced
1 large potato, finely diced 
1.25 ltr cold water
3 tbsp good quality red wine vinegar 
greek yoghurt or creme fraiche thinned with a little milk and seasoned
extra olive oil and black cumin seeds


Heat the oil in a large saucepan and cook the onion with a little salt on a medium heat for 10mins. Stir in the cumin seeds and cook for another minute. Add the garlic and give it a stir and few seconds to release its flavour, and whack in the beetroot and potato.

Pour the water over bring to a gentle simmer, cook for 15mins until the beetroot is soft. Remove from the heat and allow to cool a little.

Blend up the soup with a hand blender until just smooth and return the pan to the heat. Add the vinegar and some salt and pepper, taste it to check the balance of salt and vinegar is right, get it piping hot again and serve with a swirl of yoghurt, a drizzle of olive oil and a few cumin seeds.



Ever been to Moro or Morito in Exmouth Market? We highly recommend both, Morito is one of our favourite places for tapas in London, and free flowing Spanish-North African flavours.


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