Recipe: Yummy Sig's Beetroot, Cumin and Salmon Soup

Sig's Beetroot, Cumin and Salmon Soup.

You can cook Sig's Beetroot, Cumin and Salmon Soup using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sig's Beetroot, Cumin and Salmon Soup

1. It’s 1 of medium red onion.
2. Prepare 1 of potato 200-215 g not the ones that boil to a mash.
3. You need 2 of fresh beetroot about 400 g.
4. Prepare 2 tbsp of butter or margerine.
5. You need 1/2 tsp of cumin seeds or more if liked.
6. Prepare 1 ltr of instant vegetable stock.
7. You need 1 glass of red sweet wine.
8. It’s 4 of small, thick cut pieces of cooked peppered salmon.
9. You need 1 of small tub of creme fraiche.
10. It’s of Sorry that I dont have more photos, made this a long time ago.

Sig's Beetroot, Cumin and Salmon Soup instructions

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..