Spicy beetroot and coconut soup

Time

90'

Guest

6

Nutrition

Excellent source of folate Manganese, potassium and copper. Dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6.

Ingredients

  • 500g fresh beetroot
  • 2Tablespoon  olive oil
  • 2  shallots
  • 1 teaspoon cumin seeds
  • 600ml  veggie stock
  • 400ml coconut milk
  • sea salt
  • finally chopped fresh mint, coriander leaves  and cucumber to serve.

 For the paste 

  • 2 cloves of garlic
  • 1 small red chilli
  • 5 cm fresh ginger
  • juice of 1 lime

 

Method

  1. Put all the ingredients of the paste into a blender and blend until smooth,set aside.
  2. Preheat the oven to 200C/400f/mark 6 . 
  3.  Scrubbed the beetroot and place then on a backing dish, sprinkle with olive oil and sea salt and bake for 45 min until soft.Remove from the oven and let them cool down.
  4. Once the beetroot has cooled down remove the skin and chop the beetroot up into small cubes.
  5. Fry the shallots and cumin seeds in a little olive oil, then add half the paste and cook for 5 min.
  6. Add half the beetroot and stock and let it simmer  for 10 min.Don’t boil !!
  7. Just before serving add the rest of the beetroot, the rest of the paste and coconut milk and blend until smooth.
  8. Serve hot and garnish with the mint,coriander leaves and finely chopped cucumber pieces.