Beetroot Soup
00h 20
00h 30This beetroot soup is a delicious and colourful dish. It has a sweet and earthy flavour and a smooth texture. Coconut milk adds a touch of sweetness, and rosemary gives it a fresh aroma. It's perfect for a cosy meal.
Ingredients and Method
Ingredients
- 1 tbsp olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes (optional)
- 1 kg beets (peeled and chopped)
- 3 cups vegetable broth
- 1 cup cocunut milk
- Salt and pepper to taste
- Fresh rosemary sprigs for garnish
Method
- auté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, ginger, cumin, coriander, and red pepper flakes. Sauté until fragrant, about 5 minutes.
- Add the Beets: Add the chopped beets to the pot and stir to combine. Pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the beets are tender.
- Blend and Cream: Transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh rosemary sprigs.
- Tip: For a smoother texture, pass the blended soup through a fine-mesh sieve before adding the coconut milk.
Reviews
Write Your Own Review
