Persian-Style Beetroot Soup (Soop-e Laboo)
"Elevate your table with this vibrant, jewel-toned Persian classic that merges earthy sweetness with a velvety finish."
Instructions
Combine the diced onion, potatoes, apple, and water in a microwave-safe dish. Cover and microwave on high for 10 minutes, until the vegetables begin to soften.
Sprinkle the ground cumin evenly over the vegetables. Return to the microwave and cook for 1 more minute to bloom the spice and enhance its aroma.
Add the chopped beetroot, bay leaf, thyme powder, lemon juice, and warm broth. Cover and microwave on high for 12 minutes, stirring once halfway through cooking to ensure even heating.
Carefully remove the dish from the microwave and let it stand uncovered for 5 minutes. Discard the bay leaf, then strain the vegetables, reserving the cooking liquid separately.
Transfer the vegetables to a blender or food processor and blend until completely smooth and velvety.
Return the puree to the reserved broth, season with salt and black pepper, and stir well. Cover and microwave for an additional 4–5 minutes, until the soup is fully heated.
Ladle the soup into serving bowls, drizzle with cream, and garnish with fresh dill before serving.