Lightly Spiced Beetroot & Coconut Soup

Dramatic in colour and flavour, this soup makes a lovely lunch and is also an excellent canapé served in espresso cups. Friends who proclaim to hate beetroot have tried this and love it! I like to serve it with hummus toasts for a contrast of flavours and textures.

 

 

 

 

Serves 4

Prep Time: 20 minutes

Cooking Time: 10 minutes

Wheat Free, Dairy Free, Vegetarian

 

You will need: 

  • 1 teaspoon groundnut oil
  • 1 teaspoon cumin seeds
  • 2 shallots, peeled and finely chopped
  • 2 teaspoons Thai red curry paste
  • 400g peeled cooked beetroot, (not in vinegar) roughly chopped
  • 500ml vegetable stock
  • 400ml can coconut milk
  • 1 tablespoon lime juice
  • 400g can chickpeas, drained
  • 1 tablespoon tahini
  • pinch of ground cumin
  • 1 teaspoon vegetable stock
  • Juice of ½ lemon
  • 4 slices rye bread
  • 1 tablespoon desiccated coconut (optional)

Preparation:

  1. Heat the groundnut oil in a large pan.  Add the cumin seeds and cook for 1 minute. When the seeds start crackling, add the shallots and red curry paste and cook over a low heat for 3 minutes or until the shallots are. Add the beetroot.
  2. Pour over the vegetable stock and bring to the boil.  Reduce the heat and simmer for 2 minutes.  Remove from the heat and add the coconut milk and lime juice. Transfer the soup to a blender and blitz until smooth.  Return to the pan and warm through, while you make the hummus.
  3. Place the chickpeas, tahini, cumin, vegetable stock and lemon juice in a food processor and blitz  to the consistency that you like. You may need to add more stock or some water to loosen the mixture up a little.
  4. Toast the rye bread.
  5. Toast the coconut in a frying pan over a medium heat, taking care not to let it burn.

To Serve: 

Spread the hummus over the toasted rye bread and cut into triangles. Ladle the hot soup into 4 warmed soup bowls, sprinkle with the desiccated coconut, if liked, and serve with the hummus on rye.

Chef’s Tip: 

This soup also freezes well. Freeze in batches for up to 3 months.

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