My friend Karin has a gift for introducing me to fanciful and delicious recipes. I love it! This velouté releases all its flavours once it has been mixed. It’s easy to warm up and to freeze as well.
FRESH BEETROOT, COCONUT MILK, GINGER & LIME SOUP
A tip to get this soup ready in 30 minutes: grating the beetroot will speed up the cooking.
- 1 red onion
- 500g fresh beetroot
- 1 garlic clove
- 1 chunk of fresh ginger
- 1 tsp cumin
- 1 lemongrass stick
- 1 lime
- 1 tin coconut milk
- 350 ml boiling water
- ½ tsp of cayenne or chili pepper
- 1 dash of sunflower oil
- Salt and pepper from the mill
- 30g nuts and pistachio mix
- 1 dash of agave syrup
- Step 1 Peel and cut the red onion in chunks. Heat up in a medium size saucepan with sunflower oil until it has softened.
- Step 2 In the meantime, gently wash and cut the beetroot. Peel and thinly slice the garlic and ginger. Add them to the pan. Cook gently for another 5 minutes.
- Step 3 Cut both ends of the lemongrass, wash it and smash the entire stick. Scrape large zests from the lime with a peeler and add to the preparation along with the crushed lemongrass. Remember to remove these last two ingredients before mixing. Pour the coconut milk, add the cumin, the boiling water, and simmer for approximately another 15 minutes, add salt and pepper. The beetroot is ready when it is soft.
- Step 4 In a saucepan, quickly roast a mixture of nuts and pistachios. Set aside. Once cold, they may have to be further crushed before set in a bowl.
- Step 5 When the soup is ready, remove and discard the zests and the lemongrass stick, add the lime juice, and mix in a blender. You should get a smooth, fragrant and colorful soup. If you find it too thick, you may adjust with a bit more boiled water. Taste and tweak with more salt and lime juice to your liking. Add a pinch of cayenne pepper or chili for a little chili heat, if you fancy. Give the soup one last mixer twist and serve immediately with the nuts on the side.