Tell me what you eat, and I will tell you who you are … Check This Amazing Recipe: Beetroot and coconut soup
How to Make Beetroot and coconut soup
less than 30 mins
10 to 30 mins
For the spice paste
- 2 lemongrass
- 2 garlic
- 3 red chillies
- 5cm/2in fresh ginger
- 4 kaffir lime leaves
- 1 lime
For the soup
- 1 tbsp vegetable oil
- 2 banana shallots), finely chopped
- pinch sea salt
- 1 tsp cumin
- 500g/1lb 2oz ready cooked beetroot
- 600ml/1 pint vegetable stock
- 400ml/14fl oz can light coconut milk
- salt and freshly ground black pepper
For the herby yoghurt
- 2 tbsp plain yoghurt
- 1 tbsp fresh mint
- 1 tbsp fresh coriander
- 5cm/2in cucumber
For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time).
For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance.
Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes.
For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber.
Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don’t do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper.
To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread.