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Roasted Beetroot Soup. Perfect for the season. One of the most velvety and smooth textured soups ever. We are a beetroot loving family. Beets in salads, soups, kneaded into the dough for making Indian breads, the list is endless. Beetroots are a great source of fiber and Vitamin C. Beetroots are delicious when raw but more frequently cooked as well. The carbs in beetroots are mainly simple sugars, such as glucose and fructose. Beetroots and beetroot juice like we all know have many health benefits, especially for the heart. I personally love the ABC or the apple-beetroot-carrot juice a lot. Often on cold, winter days, this beetroot soup makes for a comforting early dinner, with or without a slice of toasted bread.
I have used Spice Tribe Wild Cumin Seeds to temper this soup in some extra virgin olive oil and my personal favorite from them, their Black Peppercorns, freshly crushed, to finish the soup. Cumin and peppercorns are fantastic in the winter and so good for keeping our bodies warm. Spice Tribe is an ethically sourced single-origin spice line that benefits small farmers and cuts the middlemen. They are freshly ground and made in small batches. Sharing a recipe of how I made this soup in the comments below. Do give it a try and I’m sure you’ll love it.