I love beetroot and its magical properties.This is one of the most delicious soups I have ever made and the pink is to die for …Beets are also an excellent source of folate and a very good source of manganese, potassium and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6.
500g fresh beetroot
2Tablespoon olive oil
2 banana shallots
1 teaspoon cumin seeds
400ml coconut milk
(fresh mint, coriander leaves ,cucumber to serve with )
For the paste
2 cloves of garlic
1 small red chilli
5 cm fresh ginger
juice of 1 lime
Put all the ingredients of the paste into a blender until smooth.Set aside.
Preheat the oven to 200C/400f/mark 6 . Put the scrubbed and cleaned beets into a backing dish sprinkle with olive oil and sea salt and bake for 35 min until soft.Let it cook.
Once it has cooled remove the skin and chop the beetroot up into small cubes.
Fry the shallots and cumin seeds in a little olive oil, then add half the paste and cook for 5 min. Add half the beetroot and stock and let it simmer for 10 min .Don’t boil !!
Just before serving add the rest of the beetroot, the rest of the paste and coconut milk and blend until smooth.Serve hot and garnish with the mint and coriander leaves and finely chopped cucumber pieces.
Enjoy 🙂 serves 6