|  | | Beetroot & Coconut Soup | |
Ingredients
450g beetroot
4 shallots
1 clove garlic
lemongrass
ginger
kaffir lime leaves
salt (as desired)
1 tin coconut milk
Method
Roast the beetroot with the shallots, the garlic, the lemongrass and the ginger.
Put the roasted beetroot and the other ingredients including the salt and kaffir lime leaves into the pan with some oil (use a light oil). Once you can smell the flavours coming out, pour 1.7 lire of vegetable stock over the top, until it covers the beetroot.
Bring the pan to the boil and simmer for 30 minutes. Transfer the mixture to the food processor and add the coconut milk (as much or as little as you like). Serve with flat bread (or some cabbage to counter the spice).
Reproduced with the kind permission of Simon Rimmer
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