Spicy Beetroot and Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients500g/1lb 2oz fresh beetroot, scrubbedvegetable oil, for coating and frying2 banana shallots, finely chopped1 tsp cumin seeds600ml/1 pint vegetable stock400ml/14fl oz can of coconut milksea saltfresh mint, coriander leaves and chopped, de-seeded cucumber, to serveFor the paste2 stalks of lemongrass2 garlic cloves3 red chillies (de-seeded if you like)5cm/1in piece of fresh ginger, peeled4 kaffir lime leaves1 lime, juice only
1. Put all the ingredients for the paste into a blender and blend until smooth (the smoother the paste the nicer the soup, so take your time).
2. Preheat the oven to 200C/400F/Gas 6. Put the scrubbed beets into an ovenproof dish, sprinkle with oil and sea salt, then wrap in foil and roast for about 35 minutes until soft. When cool enough to handle, peel and chop the beets.
3. Gently fry the shallots and cumin seeds in a little oil, then add half the paste and cook for five minutes to release the fragrance.
4. Add half the beets, cook for a couple of minutes, then add the stock, bring to the boil and simmer for about 7-8 minutes.
5. Just before serving, put the soup, coconut milk, the rest of the paste and beetroot in a blender and blend until smooth. It will be a bright pink. The soup should be hot enough, but if necesssary reheat gently for a minute or two.
6. Check the seasoning, then serve immediately topped with mint, coriander and cucumber.
Number of Servings: 6
Recipe submitted by SparkPeople user CHAFFINSKI.
2. Preheat the oven to 200C/400F/Gas 6. Put the scrubbed beets into an ovenproof dish, sprinkle with oil and sea salt, then wrap in foil and roast for about 35 minutes until soft. When cool enough to handle, peel and chop the beets.
3. Gently fry the shallots and cumin seeds in a little oil, then add half the paste and cook for five minutes to release the fragrance.
4. Add half the beets, cook for a couple of minutes, then add the stock, bring to the boil and simmer for about 7-8 minutes.
5. Just before serving, put the soup, coconut milk, the rest of the paste and beetroot in a blender and blend until smooth. It will be a bright pink. The soup should be hot enough, but if necesssary reheat gently for a minute or two.
6. Check the seasoning, then serve immediately topped with mint, coriander and cucumber.
Number of Servings: 6
Recipe submitted by SparkPeople user CHAFFINSKI.
Nutritional Info Amount Per Serving
- Calories: 215.1
- Total Fat: 18.8 g
- Cholesterol: 0.2 mg
- Sodium: 112.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.6 g
- Protein: 3.3 g
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