Serves 2

Prep time 1 hour and 20 minutes


For Beetroot
2 1/2 cups beetroot
3 tbsp olive oil
1/8 tsp sea salt
1/8 tsp black pepper

For Soup
3 tbsp butter
4 tbsp white onion
3/4 cup carrots
1 cup tomatoes
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp sweet paprika powder 1 1/2 cup roasted beetroot 750 ml vegetable stock

For vegetable stock
7 cups water
1 cup brown mushrooms, sliced
1/2 cup white onion, sliced
1/2 cup fresh parsley
1/2 cup fresh coriander
4 cinnamon sticks
4 tsp whole black pepper
4 pcs bay leaves
10 pcs cloves
4 pcs dry black lemon

Per Serving
3 1/2 cups beetroot soup
2 tbsp cooking cream
1/2 tsp sumac powder
Dried flower petal pieces


Roasting the Beetroots
Peel the beetroot and cut into one-inch chunks. Mix with oil, salt, and pepper. Wrap in aluminium foil, place on an oven tray and roast in a preheated oven for 50 minutes at 180°C (350°F).
(NOTE – you can roast the beetroot directly on the oven tray, but the tin foil makes clean-up easier, and the steam is held inside and helps to cook the beetroot.

For the Vegetable Stock
Combine all the ingredients in a soup kettle or large boiling pan and bring to the boil, then reduce the heat and simmer for 30 minutes. Then, strain through a fine mesh or cheese cloth and store the liquid in the fridge for use as a vegetable stock.

For the Soup
Chop the onion, carrot and tomatoes into chunks. In a saucepan add the butter, carrots, onion, and roasted beetroot and sauté for 2 minutes. Add the vegetable stock, tomato and all the spices. Bring to a boil and cook for 5 minutes over medium heat. Transfer the soup to a blender (or use an immersion blender) and blend for 2 minutes until smooth.

For Plating and Serving
Pour the blended soup into soup bowls. Garnish with dried flower petals, cooking cream, and a pinch of sumac.

Recipe By Chef Faisal for Served Issue 21
Read Chef Faisal’s interview here