Beetroot consommé (Ayurveda)

Name: Beetroot consommé (Ayurveda)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Beetroot Tubers; 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

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Beetroot Tubers
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

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 stalk, peel the leaves and set aside for garnishing
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, garnish with lemon grass leaves and coriander