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