It is now a well established fact on this blog that beetroot and spices are a fantastic combination. Beetroot with it’s iron-tang and earthy flavour just loves to buddy up with sweet, spicy chilli and the savoury nuttiness of tahini seems to tag along for the ride very happily indeed.
To make this lovely soup, boil a few beetroot whole, without peeling, which will take around an hour to cook through. Set them aside to cool before rubbing the peel off easily. Cut them into chunks when they are cool enough to handle.
Pop the beetroot in a food processor with 2 teaspoons of tahini, a teaspoon of sumac, a pinch (or more) of chilli flakes as well as salt and pepper. Blend for 2-3 minutes until smooth, adding chicken or vegetable stock if the soup is looking too thick.
Serve with plenty of black pepper and a good dollop of plain, natural yoghurt.
Enjoy!
