Helen RandellThai beetroot soup
August 8th 2010 10:44
I dug up these beautiful heirloom beetroots from my veggie patch the other day. They are probably the biggest beetroots I have ever grow, though to be honest, that's not saying much. Most years I plant little seeds, and six months later I pull up hard, golf ball sized beetroots... so - this year success!!
Probably to showcase their beautiful colouring, I should have roasted them and served them whole, but I was more in the mood for soup. A spicy soup, and this served the trick beautifully.
Although the flavour was fantastic, it would have been a prettier colour had I grow normal beetroot, or bought them from the store. Instead it came out a bit pale - but we can't be too upset about that.
Thai Beetroot Soup
1 tablespoon vegetable oil
2 small red onions, chopped
1 tablespoon cumin seeds
1 tablespoon green curry paste
600g beetroot, cooked, peeled and chopped
2 cups chicken stock
1/4 mint leaves
grated zest and juice of 1 lime
1 cup coconut milk
Heat oil in a saucepan over medium heat, add onion and cumin seeds and cook 2 minutes until softened.
Add curry paste and cook 3 minutes until fragrant. Add beetroot, stock, mint leaves and lime. Bring to the boil and season to taste. Simmer for 10 minutes, cool slightly, then process in a blender with coconut milk. Return to the pan and adjust seasoning by adding extra lime juice to taste.
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