A blend of comforting, earthy beetroot and fragrant Asian aromatics. The ginger brings some warm spicing, and you can choose to boost it with a pinch of cayenne, if the mood takes you. Don’t be shy with the lime at the end; you’d be surprised how much it enlivens the whole thing.
Ingredients (serves 2), prep and serve time (35 mins):
Untoasted sesame oil for frying 2 shallots,
Sliced 1 lemongrass stalk
400g beetroot, peeled and grated
1 garlic clove
Chopped 2cm piece of ginger, peeled and chopped
1 tsp ground cumin
1 tsp soft brown sugar
400ml coconut milk
250ml vegetable stock
4 kaffir lime leaves
Pinch of cayenne – optional
Already in your kitchen: grater, large saucepan, rolling pin, blender
Warm one tablespoon of untoasted sesame oil in a large saucepan.
Add the shallots and gently cook for five minutes, until starting to soften.
Meanwhile, smack or press the bulb end of the lemongrass (e.g. with the flat of a knife), until bruised and split but still in one piece.
Add the grated beetroot, garlic, ginger, cumin and sugar to the pan.
Cook gently for a further 5 minutes.
Add the coconut milk, stock, lime leaves and lemongrass.
Bring to a simmer and season with salt. Cook gently for 15 minutes, until the beetroot is completely soft.
Remove the lime leaves and lemongrass from the pan and discard.
Add a good squeeze of lime juice.
Taste and tweak with more salt and lime juice to your liking.
Add a pinch of cayenne for a little chilli heat, if you fancy.
Consider garnishing with salted cashew nuts or toasted coconut and lime zest. 9 Blend the soup until completely smooth.
Add a dash more hot water or stock if it seems too thick.
Share your creations! #livelifeontheveg
For more inspiration on how to soup your way to a healthy 2019, click here.