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Beetroot, Coconut, Ginger & Lime Soup

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

Salt

1 lime

Pinch of cayenne – optional

Already in your kitchen: grater, large saucepan, rolling pin, blender

 

Method:

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.

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