Thai Beetroot Soup
This is almost my favourite soup in the world and it is sooooo good for you! Ellie x
1 tablespoon oil
1 large finely chopped onion
500g cooked beetroot, peeled and finely chopped
1.5 teaspoons Thai red curry paste
400 ml coconut milk
300 ml chicken stock
Juice of half a lime
2 tablespoons chopped chives to garnish
- Heat the oil in a large saucepan over a high heat then add the onion, lower the heat, cover and cook for about 10 minutes until tender
- Add two thirds of the beetroot to the onions, stir in the Thai curry paste and fry for a couple of minutes over a high heat, then stir in the coconut milk and stock, season, bring to the boil, cover and simmer for about 5 minutes
- Puree in a food processor until smooth. Pour back into the pan, add the remaining beetroot and lime juice. Adjust seasoning if necessary
- Sprinkle with chives and, if liked a blob of yoghurt or double cream, and serve hot.
How easy was that!!!?? This soup can be made 24 hours in advance and kept in the fridge but it’s not suitable for freezing.
Nourishing soups are so easy to make. Plus they are a great way to use up any vegetables you have lying around. Check out Grace’s super tasty Celery and Blue Cheese soup for example