Recipe of Speedy Sig's Beetroot, Cumin and Salmon Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sig's beetroot, cumin and salmon soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sig's Beetroot, Cumin and Salmon Soup is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Sig's Beetroot, Cumin and Salmon Soup is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular 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 cook it.

The ingredients needed to make Sig's Beetroot, Cumin and Salmon Soup:

1. Prepare 1 medium red onion
2. Prepare 1 potato 200-215 g not the ones that boil to a mash
3. Prepare 2 fresh beetroot about 400 g
4. Take 2 tbsp butter or margerine
5. Take 1/2 tsp cumin seeds or more if liked
6. Get 1 ltr instant vegetable stock
7. Make ready 1 glass red sweet wine
8. Get 4 small, thick cut pieces of cooked peppered salmon
9. Make ready 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.

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