«

»

Coconut and Beetroot Soup

A delightful pink soup with a combination of earthy and spicy flavours. Served with a herbed yoghurt and crusty bread rolls, this soup is a great winter warmer.

Coconut and Beetroot Soup
Ingredients
For the spice paste
  • 2 lemongrass stalks
  • 2 cloves garlic
  • 3 red chillies, deseeded (see notes)
  • 5 cm knob fresh ginger, peeled
  • 4 kaffir lime leaves
  • juice of 1 lime
For the soup
  • 1 tablespoon vegetable oil
  • 2 shallots, finely chopped
  • ⅛ teaspoon salt
  • 1 teaspoon cumin seeds
  • 500 g cooked beetroot, chopped (see notes)
  • 600 ml vegetable stock
  • 400 ml can coconut milk
  • salt and freshly ground black pepper
For herbed yoghurt
  • 2 tablespoons plain yoghurt
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon fresh coriander leaves, finely chopped
  • 5 cm cucumber, deseeded, finely chopped
  • garlic chives, finely chopped, for garnish
  • crusty bread rolls, to serve
Instructions
  1. For the spice paste, put all the paste ingredients into a food processor and blend until very smooth.
  2. For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance.
  3. Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes.
  4. For the herbed yoghurt, mix the fresh mint, coriander and cucumber into the yoghurt.
  5. Just before serving, put the soup and coconut milk into a food processor and blend until smooth (see notes).
  6. Season with salt and freshly ground black pepper.
  7. To serve, reheat the soup gently for a few minutes.
  8. Pour into bowls and gently mix in some of the herbed yoghurt. Garnish with chopped chives and serve with crusty bread rolls.
Notes
Leave chilli seeds in for more heat
Don't combine the yoghurt and soup in advance or the colour will turn brownish
Fresh beetroot is best, however if using canned beetroot make sure it is not the kind prepared with vinegar
Nutrition Information
Serving size: 4 Calories: 383 Fat: 25g Saturated fat: 19g Unsaturated fat: 5g Carbohydrates: 40g Sugar: 18g Sodium: 1381mg Fiber: 7g Protein: 8g
 

Comments and Feedback

Be the First to Comment!

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of
Latest posts
 
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad Spaghetti alla puttanesca
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
Event & Food Days
 
 
follow on Facebook
 
Follow Our Cook
 
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie