Beetroot and coconut soup

This is a fun and colourful recipe which tastes as good as it looks. It’s also surprisingly easy to make so it’s great for friends and family when you want to make something a bit different but don’t have a lot of time to spare!

Ingredients for 4 people:

1 tablespoon of olive oil

1 tablespoon of chopped ginger

1 chopped red chilli (optional)

1 chopped onion

3 large cooked and peeled beetroot

1 can of coconut milk (low fat if you prefer)

4 cups of vegetable stock

1 handful of toasted seeds

1 handful of chopped coriander

salt and pepper to season

 

Heat a large pot with the oil and gently fry the chopped onion for 5 minutes until soft and golden. Add the ginger and fry for a further minute. Chop the cooked beetroot and add to the pot along with the chilli if you want. Continue to heat and stir gently for 2 minutes.

Now add the vegetable stock and increase the heat, bring to the boil and simmer for 5 minutes. Now you need to blend the contents of the pot, once it is smooth, add the coconut milk and a little salt and pepper, bring back to a high heat and serve with some chopped coriander and toasted seeds on top.

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