Beetroot, coconut and lime soup

The English vegetable patch at this time of year makes for rich beetroot pickings, which is apt because this earthy, spicy soup delivers big flavours in spades.



Beetroot are excellent for lowering blood pressure, helping digestion and liver function. They've even been found to help widen the blood vessels so could help in dementia. The chicken bone broth, which is brimming full of collagen and gelatine, also helps to heal the digestive system. If you're vegetarian you can just as easily use vegetable stock - the combination of earthy beet, spicy ginger, mellow cumin and coconut and bitter lime will taste wonderful either way. 

Ingredients (makes enough for 4):

4 fresh beetroot

Coconut cream (the ones sold in blocks) – 1/3 block

Juice of 1 lime

½ pint chicken bone broth

½ pint water

1 tsp cumin seeds

Fresh ginger, chopped

1 large clove garlic

1 dried red chilli

Salt and pepper to taste

Method:

1. Chop (I don’t peel) the beetroot into quarters – a lot of its nutrients are just under the skin.

2. Add the water and bone broth and simmer gently in a pan for about 20 minutes.

3. Add the other ingredients, then blitz in a blender until smooth. You can serve with a swirl of coconut milk or garnished with parsley or coriander.

Other beetroot recipes: 
Chocolate Beetroot Cake, Gluten Free 

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