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This recipe is classed as easy

Rating 3.48 / 5 (27 votes)

Prep time:
6 min
Cook time:
15 min
Serves:
6

Simon Rimmer gives beetroot an exotic spicy kick with this colourful soup that tastes as good as it looks

Method

1. Preheat the oven to 200C/gas 6. 2. Sprinkle the beets with 1 tablespoon of vegetable oil and season with sea salt. Wrap them in kitchen foil, place in a roasting tray and roast for 35 minutes until tender. Cool, peel and chop. 3. For the paste, peel the tough outer coating from the lemon grass stalks. Finely chop the white bulbous part of each stalk, discarding the rest. 4. Put the lemon grass, garlic, chillies, ginger, kaffir lime leaves and lime juice in a blender. Blend until smooth. 5. Heat the remaining vegetable oil in a saucepan. Add the shallot and cumin seeds and fry gently for 2-3 minutes. 6. Add half the paste and fry for 5 minutes, stirring now and then, until fragrant. Add the roast beetroot and fry for 2 minutes. Pour in the stock, bring to the boil and simmer for 7-8 minutes. 7. Just before serving, put the soup, coconut milk, and the remaining paste in a blender and blend until smooth. 9. Top with chopped mint, coriander and cucumber and serve immediately with flatbread.

Ingredients

For the paste

For the soup

  • 500 g raw beetroot
  • 2 tbsp vegetable oil
  • 2 banana shallots, finely chopped
  • 1 tsp cumin seeds
  • 600 ml vegetable stock
  • 400 ml coconut milk
  • 1 pinches sea salt

To serve

  • 1 tbsp fresh mint
  • 1 tbsp coriander leaves
  • 4 cm cucumber, chopped, deseeded

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Latest Comment

 


IslaB54457 IslaB54457  Posted 12 Oct 2012 9:55 PM