Beetroot consommé (Ayurveda)
very easy
60 mins
60 mins
Ingredients
- 600 g beetroot
- 15 g fresh ginger
- 2 stem(s) Lemongrass
- 1 TABLESPOON Ghee (alternatively clarified butter or oil)
- 1 TEASPOON Cumin seed
- 1/2 TEASPOON ground cilantro
- 1 knife tip ground cloves
- 1 knife tip ground cinnamon
- 1 knife tip ground cardamom
- 800 ml Vegetable broth
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 stem(s) Coriander for garnishing
- 1 TABLESPOON Hulled sesame seed for sprinkling
Directions
- 1
Peel the beetroot, grate 2/3, put the remaining beetroot aside. Peel ginger and chop finely. Clean and wash lemon grass. Lightly tap 1 stalk of lemongrass with the back of a knife and cut it into coarse pieces, remove the end of the remaining lemongrass, peel the leaves and put aside for garnishing. Roast the sesame seeds in a pan without fat for about 2 minutes and take them out immediately. Leave to cool
- 2
Heat ghee in a pot. Roast cumin in it for about 1 minute while stirring until it smells good. Add grated beetroot, ginger, coriander, cloves, cinnamon and cardamom and braise for 2-3 minutes. Deglaze with broth. Add chopped lemongrass stalk and simmer covered for about 30 minutes. Pour through a sieve
- 3
Finely dice the remaining beetroot. Put the soup back into the pot, add diced beetroot and bring to the boil. Cover and simmer for about 10 minutes. Season to taste with salt and pepper. Arrange soup in bowls, sprinkle with sesame seeds, garnish with lemon grass leaves and coriander
Nutrition Facts
100 kcal
12 g
4 g
2 g
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