Food & Wine
Roasted beetroot soup
This delicious soup is incredibly simple to whip up, and makes a show-stopping start at any meal.
Ingredients:
- 400g beetroots
- 600g potatoes
- 400ml coconut milk
- 1 lemon
- 2 teaspoons coriander powder
- 2 teaspoons chilli flakes
- 1 teaspoon cumin powder
- 2 cloves garlic
- Freshly ground salt and pepper
Method:
- Preheat your oven to 200°C, then line a baking tray with baking paper.
- Place your beetroots onto the baking tray (skins on) and roast for around an hour.
- Peel the potatoes, then place into a saucepan filled with cold water. Bring the water to the boil and leave them to simmer for 40 to 50 minutes until they’re soft.
- Remove the beetroot from the oven and allow to cool, then peel the skin off. Chop the beetroot into chunks and blend them into a blender or food processor with the potatoes (drain first), cumin, garlic, coconut cream, coriander powder, the juice of the lemon, and salt and pepper to taste.
- Blend everything until smooth, then return everything to a sauce pan to bring up to desired temperature.
- Serve with a little goat cheese on top.
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