It’s early December and the weather is chilly…it can only mean one thing; we’re in the deepest depths of beetroot season! My last three weekly veg boxes have been piled with this crimson root veg and there is only so many beetroot, apple and lemon juices you can make when all you want is a big bowl of chips!
But as Beetroot is such a fantastic source of betacarotene and folic acid – which is known to help cleanse the liver and assist in lowering chances of heart disease – I thought it as high time I created a beetroot dish that would have me coming back for seconds!
This soup is soooo warming and moreish and actually makes an amazing base for a curry if made with less water. Try it with a big chunk of walnut bread and you will be in beetroot bliss!!
Thai Spiced Beetroot and Peanut Soup
- 4 uncooked beetroots
- 2 pints of vegetable stock
- 1/2 chilli, finely chopped
- 1cm of ginger, finely sliced
- 1 tbsp. coconut oil
- 1 tbsp. sesame oil
- 1 tsp. turmeric
- 1/2 cup of Cashews (or peanuts)
- 2 garlic gloves, sliced and gently crushed
- 1 tbsp. coconut cream (optional)
1. Clean and roughly chop the beetroot (I kept the skin on) before baking in the oven with a drizzzle of oil for about 20 minutes at 200 degrees. Once softened, remove from the oven and put aside.
2. In a deep saucepan, heat up the coconut and sesame oils; before adding the chilli, ginger and garlic. Fry for about 5 minutes until the ingredients have combined and your kitchen begins filling with the sweet Thai aroma!
3. Add the turmeric and nuts to the mixture and cook for a further few minutes before mixing in the baked beetroot.
4. Gradually mix in the vegetable stock and leave to simmer for 20-30 minutes (depending on how hard your beetroot is!!)
5. Once the beetroot has completely softened, use a hand blender or food processor to bliz the soup mixture up.
6. Finish off with a big dollop of coconut milk and a sprinkle of sesame seeds. Delicious!!