Spiced beetroot soup with crispy seeds and coconut
Spiced beetroot soup
300g whole beetroot
2 medium onions, chopped
1 stick celery
25g root ginger, grated
2 cloves garlic, minced
3 tablespoons oil
1 teaspoon chopped red chilli
1 teaspoon garam masala
½ teaspoon ground turmeric
100g peeled and chopped potato
1 x 400ml tin coconut milk
750ml vegetable stock
Scrub the beetroots and pat dry with kitchen paper. Place on a sheet of foil and drizzle with a tablespoon of the oil. Season with salt and wrap up to seal. Place in a 180oc oven and cook until soft – about an hour. Cool until able to handle, peel and chop.
Cook the onion, celery, ginger and garlic in the remaining oil over medium heat for about 10 minutes. Add the garam masala, chilli and turmeric and cook for a minute. Add the cooked beetroot, potato,
coconut milk and stock. Bring to a simmer and cook for about 20 minutes or until the potato is soft. Check seasoning. Blend to a smooth puree.
Crispy seeds and coconut
25g desiccated coconut or coconut flakes
25g mixed seeds (I used chia and black and white sesame seeds)
Set oven to 180oc.
Toss the coconut and seeds together on a baking tray.
Cook until coconut is golden – about 10 minutes.
Spoon the soup into bowls and scatter some of the seed mixture on top.
