Beetroot Coconut Soup
There are many ways to enjoy the superfood - beetroot. Roast it whole, eat it as salad, drink as juice, or in my case today, blend into a soup! Beetroot is known to be low in fat, full of vitamins, minerals and powerful antioxidants, which can keep eyes and nerves in shape. Beetroot also helps protect against heart disease, birth defects, certain cancers and even anemia! The list can just go on and on. Today's recipe is a slightly twisted version of the classic beetroot soup. Adding spices such as ginger, star anise, cinnamon and zest of orange gives the soup an very interesting and deep flavor. Super easy and quick to make! A great go-to soup in the winter time.
What you'll need:
1 red beetroot (around 250 g), peeled and cut into 1.5 cm cubes
1 spring onion, thinly sliced
1 piece of ginger (approx. 2 cm), finely grated
1 tbsp extra virgin olive oil
200 ml vegetable stock
200 ml coconut milk, leave a tbsp of it out for final decoration
1 cinnamon stick (approx. 3-4 cm long)
1 star anise
Salt and pepper, to taste
1 tbsp of coriander leaves, roughly chopped
How it's made:
1. Grate the orange skin to collect about 1-2 teaspoon of orange zest. Then squeeze the orange juice into a small mixing bowl.
2. Heat olive oil in a soup pot on a medium heat. When warm, add beetroot and spring onions. Gently stir for about 5 mins.
3. Add vegetable stock and coconut milk to cover the beetroot mixture. Then add in ginger, orange zest, orange juice, cinnamon stick and star anise into the soup mixture. Stir gently and then cover to simmer for about 20-25 mins.
4. Take the pot off the heat and carefully take out the star anise and cinnamon stick. Use a hand mixer to puree the soup until smooth.
5. Add salt and pepper to taste. Divide the soup into two soup bowls, garnish each bowl with a teaspoon of coconut milk and coriander leaves. And serve with some fresh sourdough or dark bread slices!