Sig's Beetroot, Cumin and Salmon Soup
Sig's Beetroot, Cumin and Salmon Soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, sig's beetroot, cumin and salmon soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Sig's Beetroot, Cumin and Salmon Soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Sig's Beetroot, Cumin and Salmon Soup is something that I have loved my entire life. They’re nice and they look fantastic.

Sig's Beetroot, Cumin and Salmon Soup I love beetroot but not when it's pickled. This soup can be eaten hot in colder month and cold in warmer month. This soup can be eaten hot in colder month and cold in warmer month.

To get started with this recipe, we must first prepare a few components. You can have sig's beetroot, cumin and salmon soup using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sig's Beetroot, Cumin and Salmon Soup:
  1. Take 1 medium red onion
  2. Get 1 potato 200-215 g not the ones that boil to a mash
  3. Prepare 2 fresh beetroot about 400 g
  4. Prepare 2 tbsp butter or margerine
  5. Get 1/2 tsp cumin seeds or more if liked
  6. Take 1 ltr instant vegetable stock
  7. Make ready 1 glass red sweet wine
  8. Make ready 4 small, thick cut pieces of cooked peppered salmon
  9. Take 1 small tub of creme fraiche
  10. Get Sorry that I dont have more photos, made this a long time ago

For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Put the carrot, beetroot, onion and garlic in a shallow roasting tray. Drizzle with olive oil and cumin seeds and season well.

Instructions to make Sig's Beetroot, Cumin and Salmon Soup:
  1. First boil your peeled potatoes in the stock together with the peeled beetroot. (do wear gloves when peeling beetroot and protect your clothing. ( At this point you may use fresh bought peeled beetroot that has not been pickled.))
  2. Slightly popp the cumin seeds in the melted butter add about 3/4 to the stock with the potatoes and beetroot. Keep the rest of the seed for garnish.
  3. When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock.
  4. Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold.
  5. Separate each of the cooked peppered salmon (hot or cold) into thirds. Serve in bowls garnished with a good dollop of creme fraiche. Garnish with bits of green herbs. Sprinkle with the rest of cumin.
  6. You may use steamed celeriac instead of the salmon.

Spoon the cooked carrot, beetroot and onion into a large pan. Squeeze the garlic from the papery outside and add the soft garlic to the pan. Before you prep the veg, coat the salmon fillet in the spices and oil then set aside to marinate. Put the potatoes in a large baking tray and toss with the olive oil and fennel seeds. Liquidise in a blender and stir in the creme fraiche.

So that is going to wrap this up for this special food sig's beetroot, cumin and salmon soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!