Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Beet soup, silken tofu and smoked almonds

Written by Chantal Van Winden


Posted on October 24 2023

Preparation: 10 minutes | Cooking time : 15 minutes | Servings: 2 servings


15 ml (1 tbsp) Stefano olive oil

1 French shallot, chopped

1 sachet (250 ml) purified beet puree

125-180 ml (1/2 to ¾ cup) chicken (or vegetable) broth without added salt

150 g (1/2 package) silken (or soft) tofu, cut into 2 or 4 pieces

15 ml (1 tbsp.) roasted camelina oil Signé Caméline

½ lemon, juice and zest to taste


60 ml (1/4 cup) smoked almonds, roughly chopped

30 ml (2 tbsp.) chives, chopped

2 ml (1/2 tsp) caraway seeds, crushed (optional)

Salt and pepper to taste


  1. In a non-stick pot, heat the oil.
  2. Add the shallot and cook for 1 minute. Add the beet puree and chicken broth.
  3. Bring gently to a boil. Cook for 3-4 minutes. Add the lemon juice and a little zest to taste. Mix. Keep warm.
  4. In a bowl, put the smoked almonds, chives, caraway seeds and a little lemon zest to taste. Mix.
  5. In 4 hollow bowls, place a piece of tofu at the bottom and add a drizzle of camelina oil.
  6. Pour the beetroot soup all around.
  7. Add the garnish on top.
  8. Serve and enjoy immediately.

Photo credit: Ariel Tarr

Recipe credit: Danny St-Pierre

Source: www.isabellehuot.com



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