Wednesday, July 6, 2016

Beetroot and Valencia Orange Soup with Roasted Cumin and Goat Cheese Crumble


Beetroot- boiled - 200 gms

Bay leaf - 2

Black pepper corn - 2

Valencia Orange Juice - 100 ml

Roasted Cumin Powder - 5 gms

Goat Cheese - 20 gms

Salt - 2 gms

Black Pepper - 2 gms

Orange Segments - 50 gms

Walnuts - 15 gms

Extra Virgin Olive Oil - 20 ml

Parsley chopped - 10 gms


1. Boil the beetroot in water with bay leaves and black pepper corn.

2.Peel the skin and blend the boiled beetroot to make a smooth puree. 

3. Add the orange juice into the puree to and adjust consistency.

4. Season it with salt,pepper and roasted cumin. Chill it for half an hour.

5. Serve cold  garnished  with crumble made from from goat cheese, chopped walnuts,chopped orange segments and chopped parsley.

Recipe Developed & Created By Chef Robin Batra

Team Ashish Bhasin

Content Partner : Trident, Bandra Kurla

Chef Robin Batra

Executive Sous Chef at Trident, Bandra Kurla

You can connect with Chef Robin Batra on his social media handles -
Facebook - Chef Robin Batra

Twitter handle - @robinbatra123

Instagram - robinbatra123

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