Beetroot Soup with Crunchy Sprouts
This creamy coconut beetroot soup is brightened up with lemongrass, fresh ginger and a splash of lime. For additional texture, finish the soup with a handful of toasted Brussels sprout leaves.
From the book
There’s a Soup for That
An essential guide of soups for every occasion.
Comforting classics and inventive new flavours.
For soup lovers looking for their new favourite recipe.
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Introduction
Ironic as it may seem to include a recipe containing two of the world’s objectively ‘most hated’ vegetables in the Soups to Impress chapter, I promise that this soup will impress. The sweet and earthy beetroot flavours are balanced out by a splash of fresh lime and crispy, salty Brussels sprout ‘crisps’.
Ingredients
| 6 | large beetroots, washed and quartered |
| 4 tbsp | melted coconut oil |
| 2 large | shallots, chopped |
| a large piece of | fresh root ginger, roughly chopped |
| 1 | lemongrass stalk, roughly chopped |
| 500–750 ml (2–3 cups) | vegetable or chicken stock, as needed |
| 500 ml (2 cups) | coconut milk |
| Top it off: | |
|---|---|
| 90 g (1 cup) | Brussels sprouts, peeled into separate leaves |
| 3 tbsp | toasted sesame oil, plus more to drizzle |
| a pinch each of | salt and freshly ground black pepper |
| 1 | lime, quartered |
Essential kit
You will need an immersion blender or countertop blender.
Method
Preheat the oven to 175°C.
In a roasting tray, toss the beetroot in 2 tablespoons of the melted coconut oil, then roast in the oven for 45 minutes, turning once halfway through. Remove and set aside.
Heat the remaining 2 tablespoons of coconut oil in a large pan over a low heat, add the shallots, ginger and lemongrass and sauté until soft and fragrant.
Stir in the roasted beets, then cover with the stock and simmer for 10–15 minutes until the beets are very soft.
Meanwhile, toss the Brussels sprouts leaves for the topping in the sesame oil, adding a pinch of salt and pepper, then spread out on a lined baking tray. Bake in the oven for 10–15 minutes (shake them around a few times to prevent them from burning). Remove and set aside.
Blend the soup until smooth using an immersion blender or countertop blender.
Add the coconut milk at the end of blending (reserving a few spoonfuls for garnish).
Serve each bowlful of soup with a squeeze of fresh lime, a drizzle of sesame oil and a handful of toasted Brussels sprout leaves.
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