Lovebeetroot.co.uk tells me beetroot is considered by many cultures a food of love. Even more sordily the Romans considered it such an aphrodisiac that the official brothel of Pompei was adorned with picture of beetroots. Just recently I have fallen out of love with beetroot finding the flavour alternately too sweet , earthy or acidic.
But having a vegebox does not given you the luxury of giving up on certain foods. There is only so much you can use up curing salmon or grating into salads . I was surfing round when I can across several versions of a Beetroot and Coconut Soup by Simon Rimmer ( Version One , Version Two and Version Three )
I went for a version of three, skipping a few ingredients I didn’t have in also the recipe called for coconut milk which I was out of out of but I did have a block of coconut cream .
Unusually I really couldn’t work out how this was going to taste but the coconut and chilli perfectly balanced out the earthy beetroot without being overly sweet, finally a swirl of herbed yogurt lifted the whole dish. I think this would be great a chilled soup the sort of thing you serve in shot glasses.
Spicy Beetroot and Coconut Soup with Herbed Yogurt ( adapted from Simon Rimmer)
400g of beetroot
2tbsp of creamed coconut
1 small onion finely chopped
1 thumb of ginger peeled
1 stick of lemongrass
2 garlic cloves
2 birds eye chillis
Zest of a lime
2 tsp of fresh mint finely chopped
4 tbsp of fresh coriander leaves finely chopped
12 tbsp of plain yogurt
- Cook the beetroot by covering it in water and simmer until soft (about 30 mins) .Save the cooking water.
- Wear gloves to rub the beetroot to remove the skin . Then cut the beetroot into quarters.
- Make the spice paste by processing together all the ingredients.
- Fry the spice paste with the onions until softened.
- Add the beetroot and cooking water to the fragrant spice paste. Simmer for 10 minutes or so.
- In a food processor, puree the soup with the coconut cream until smooth.
- Mix together the chopped fresh herbs and yogurt.
- Pour the soup into bowls and top with a swirl of herbed yogurt