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

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, sig's beetroot, cumin and salmon soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sig's Beetroot, Cumin and Salmon Soup is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Sig's Beetroot, Cumin and Salmon Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

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

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