Every year when Spring rocks up again, I go to my local supermarket and I will often find bunches of beetroot. It’s always a really nice surprise when it comes into season. I love beetroot but I try to only eat it seasonally. It’s normally always best when home grown at this time of year. Plus I think it tastes better if it hasn’t been flown half way round the world. Beetroot is a highly nutritious plant that can help with many different aliments. The main reason I like it so much is it can help with digestive issues. Also it’s really delicious in soup and even with crab too. We loved it and we hope you will too.
What’s your favourite seasonal vegetable and how do you like to eat it? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Plastic brush
- Tablespoon
- Teaspoon
- Nutribullet
- Large saucepan
Ingredients
- Onion x 1
- Beetroot x 2
- Olive oil x 2 tbsp
- Cumin seeds x 1 tsp
- Dried cannelini beans x 200g
- Crab 2 – 4 tins x 240g
- Milk of your choice x 500mls
- Salt and pepper
Method
- Weigh and measure the dried cannellini beans.
- Soak them overnight in cold water in the fridge.
- When you want to cook the cannellini beans drain them through the colander and rinse.
- Put them into a large saucepan and add enough water to cover them and about 2 inches more.
- Add baking powder to the water and salt.
- Next turn the hob onto high and bring to the boil.
- Once boiling turn the heat down and reduce to a simmer.
- Leave on the hob until the beans are soft.
- Depending on how old they are will depend on how long they take to soften.
- The baking powder will help to soften them a bit faster.
- When I cook beans they do normally take around thirty to forty minutes to soften.
- If you haven’t got the time then you can always use tinned instead.
- Preheat the oven to 180°C and put the baking tray in.
- Peel the beetroots and cut them into 2 centimetre chunks.
- Peel the onion and cut into 2 centimetre chunks too.
- Remove the baking tray from the oven and place all the chopped vegetables in.
- Drizzle over the olive oil and then brush the oil over the vegetable until they are all as evenly coated as possible.
- Sprinkle over the cumin seeds and the salt and pepper to taste too.
- Then put the tray back into the oven and cook for about 25 – 30 minutes.
- Once the vegetables are a golden brown colour remove from the oven.
- Leave to cool for about 30 minutes.
- When the beans are cooked remove from the heat, drain through the colander and set to one side.
- Once the vegetables are cool enough to touch, you can start to make the soup.
- Pour the beans and vegetables into the blender.
- Now pour in the milk of your choice and the crab with the water from the tin.
- Sprinkle over salt and pepper to your tastes.
- Blend these ingredients together until they are smooth.
- Next pour the smooth liquid in the blender cup into the large saucepan.
- If you have a smaller blender or you are making a larger quantity you may need repeat the process above several times.
- Heat the soup on the hob and serve hot with a nice piece of chunky bread.
- Finally enjoy.
Roasted Beetroot, Cumin and Crab Soup was a tasty dish that we all enjoyed. It was easy to cook and prepare and next time I will double up on ingredients and make double of this soup. Then I can freeze the leftovers and we can have this soup as another meal later on in the month. It also makes a delicious leftover lunch the next day as well. However you decide to drink this soup, as always, please enjoy. Thank you xxx
Googies Kitchen Life 