Spicy Beetroot and Coconut Soup with Herby Yoghurt

An earthy, spicy pink beetroot soup blended with coconut milk and topped with fresh herby cucumber yoghurt and flatbread.

Vegetarian Healthy Soup Spicy Coconut Milk Beetroot

Estimated Nutrition

Calories

225.7

kcal / serving

1354.2 kcal total

Carbs

26.4g

per serving

158.4 g total

Fat

11g

per serving

65.8 g total

Protein

5.4g

per serving

32.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Plain Yoghurt

Fruits

piece

Lime

juice only; for the spice paste

GrainsCereals

piece

Flatbread

to serve

Liquids

600

Vegetable Stock

liquid stock

400

Light Coconut Milk

one can

NutsSeeds

stalk

Lemongrass

for the spice paste

clove

Garlic

for the spice paste

piece

Kaffir Lime Leaves

for the spice paste

pinch

Sea Salt

for the soup

Cumin Seeds

for the soup

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Mint

chopped; fresh

Coriander Leaves

fresh

OilsFats

Vegetable Oil

for the soup

Vegetables

piece

Red Chillies

deseeded for less heat; for the spice paste

Ginger

peeled; for the spice paste

piece

Banana Shallots

finely chopped; or 4 round shallots

500

Beetroot

ready cooked (not in vinegar), chopped

Cucumber

deseeded, chopped

Method

Blend lemongrass, garlic, chillies, ginger, lime leaves, and lime juice in a food processor until smooth.

Heat vegetable oil in a pan and gently fry shallots, salt, and cumin seeds until softened.

Stir in the spice paste and cook for five minutes to release fragrances.

Add beetroot to the pan and cook for two minutes.

Pour in the stock, bring to a boil, and simmer for 8 minutes.

Mix yoghurt with mint, coriander, and cucumber in a small bowl.

Blend the soup with coconut milk in a food processor until smooth and season with salt and pepper.

Reheat the soup briefly and serve in bowls with a swirl of herby yoghurt and flatbread.