Lightly Spiced Beetroot and Coconut Soup

20th Mar 17 | Lifestyle

A soup rich in colour and flavour.

Lightly Spiced Beetroot and Coconut Soup

By Jennifer Irvine, author of The Balance Diet and The Diet for Food Lovers: Dramatic in colour and flavour, this soup makes a lovely lunch and is also an excellent canapé served in espresso cups. Friends who proclaim to hate beetroot have tried this and love it!

Serves: 4

Prep Time: 20 minutes

Cooking Time: 30 minutes


1 teaspoon ground nut oil

1 teaspoon cumin seeds

1 banana shallot, peeled and finely chopped

2 teaspoons red curry paste

400g cooked beetroot, (not in vinegar) roughly chopped.

500ml vegetable stock

1 x 400ml can coconut milk

1 tablespoon lime juice

400g can chickpeas, drained

1 tablespoon tahini

pinch of ground cumin

1 teaspoon vegetable stock

Juice of ½ lemon

4 slices rye bread


Heat the oil in a large pan. Add the cumin seeds and cook for 1 minute. When the seeds start crackling, add the shallots and red curry paste. Cook over a low heat for 3 minutes until the shallots are soft. Add the beetroot.

Pour over the vegetable stock and bring to the boil. Simmer for 2 minutes. Remove from the heat and add the coconut milk and lime juice. Transfer the soup to a blender and blitz until smooth. Return to the pan and warm through, while you make the hummus.

Place the chickpeas, tahini, cumin, and lemon juice in the bowl of a food processor and add the liquid stock until you reach the correct consistency.

Toast the rye bread.

To serve: Spread the hummus over the rye bread and cut into triangles. Ladle the hot soup into 4 warmed soup bowls and serve with the hummus on rye.

Chefs Tip:

This soup also freezes well. Freeze in batches for up to 3 months.

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