Soups & stews
Thai style beetroot soup
It's amazing how well the humble beetroot pairs with the bold flavours that are often associated with South Asian cookery. Their sweet earthiness provides an ideal foundation. Don’t be shy with the lime at the end; you’ll be surprised how much it enlivens the whole dish. Lemongrass rarely softens well if added to a dish. By giving the stalk a few firm smacks the bulb splits open to reveal its fibrous heart. You can then sit it in the soup like a teabag, removing it at the end after it has infused its unique flavour.
Cook's notes
Cooking time for beetroot can vary depending on the season. Summer bunched beetroot will cook a little faster than winter beetroot so be aware that cooking times may vary.
Ingredients
- 2 red onions, sliced
- 2 celery sticks, finely diced
- 1 kg beetroot, peeled and chopped
- 2 tbsp Thai green curry paste
- 3 garlic cloves, finely chopped
- 2cm piece of ginger, finely grated
- 1 tsp ground cumin
- 1 lemongrass stalk
- 2 limes
- 500ml coconut milk
- 500ml stock
- 40g toasted coconut flakes
- small bunch of coriander, chopped
- salt
- plain oil of your choosing
Method
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Step 1
Warm 2 tablespoons of oil in a deep pan. Add the onions, celery, and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
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Step 2
Add the beetroot, curry paste, garlic, ginger and cumin. Cook for 2 more minutes.
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Step 3
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. Pull 3 long strips of zest from one of the limes with a peeler.
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Step 4
Add the lemongrass, lime zest, coconut milk, and stock to the pan. Bring to a simmer and season with salt. Cook gently for 25 -30 minutes, or until the beetroot is completely soft.
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Step 5
Remove the lemongrass and lime zest from the pan and discard. Add a good squeeze of lime, and blend the soup until completely smooth, adding a dash of hot water if it seems too thick. Taste and tweak with more salt and lime juice to your liking.
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Step 6
Divide between bowls and garnish with coconut flakes and coriander.