Beetroot. One of those vegetables that is often passed up in the shops or just turned into a pickle. Instead, why not make it into this delicious yet fresh warming soup, perfect comfort food.
I was doing my shopping recently and noticed that 500g bags of cooked beetroot were really cheap so I picked up a couple of bags (I love beetroot as do my family). I first made this soup as a way to use up surplus beetroot that were in my vegetable box. The thai spices work really well, they are fresh and in no way mask the lovely earthy flavour of the beetroot. I love making this soup with a real kick of chilli, but my kids wouldn’t then eat it, so adapt the chilli heat as you see fit.
If you like this recipe then check out our spicy pumpkin soup.
thai beetroot soup
Print recipe
| Serves | 8-10 |
Ingredients
- 1 tbsp sunflower oil
- 1 large red onion (chopped)
- 4 cloves garlic (crushed)
- 2 stacks lemongrass (white inner part only, chopped)
- 5 cm piece root ginger (grated)
- 3-6 red chillies (de-seeded and chopped)
- 1 tsp salt
- 1 kg cooked beetroot (you can use fresh and cook the soup for longer)
- 60g coconut cream
- 1 ltr vegetable stock
- 400g tin coconut milk
- fresh coriander (chopped)
- fresh lime
Directions
| Heat the oil in a large saucepan, add the red onion and saute gently over a medium heat to soften, but not colour the onions. | |
| Place the garlic, lemongrass, ginger, chillies and salt into a pestle and mortar and grind to a smooth paste. Add to the pan along with the onions and cook for a further minute. | |
| Add the beetroot and coconut cream to the pan along with the vegetable stock and simmer gently until the beetroot is really soft. | |
| Add the tin of coconut milk to the pan. Put the soup into a liquidiser and blitz to a smooth consistency. Serve the soup hot with a sprinkling of fresh coriander and a squeeze of lime juice. | |
Note
NOTE: You should add the chillies to the soup depending on your own taste. I added 3 de-seeded chillies and my children happily ate the soup. If you like it hotter like I do then add more chilli.
This recipe has been linked up to CookBlogShare where you can find other recipes from fellow food bloggers.
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Beetroot is my best friend and your soup sounds so aromatic and delicious! Thank you for sharing your lovely recipe with #CookBlogShare:)
Hi Monika you are more than welcome, like you I love Beetroot and this soup is a firm favourite. Lesley x
Hi,
This sounds lovely.
Fresh lemongrass is problematic for me. Would freeze dried or “very lazy” lemongrass be okay do you think? The “very lazy” ginger is fine, the coriander is a waste of time and the garlic is filthy.
Thanks.
Yes, I would think this would be fine, hope you enjoy!