Roasted Beet and Potato Soup

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Serves 3

– 6 potatoes (600g)

– 2 beetroots (400g)

– 1 can of coconut milk (400ml)

– 1 lemon

– 2 teaspoons of coriander powder

– 2 teaspoons of chilli flakes

– 1 teaspoon of cumin powder

– 2 cloves of garlic

– salt and pepper

For the croutons:

– 4 potatoes (400g)

– 1 tablespoon of chilli flakes

– salt, pepper and olive oil

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Start by turning the oven to 200C. Then place the beets, with the skin on, into a baking tray to roast for about an hour.

While these roast, peel the potatoes (just the ones for the soup) and place them into a sauce pan with cold water. Bring the pan to the boil and then let them simmer for about forty five minutes, so that they’re really nice and soft.

If you want to make the potato croutons then chop the remaining potatoes (you don’t need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper. Bake for about forty five minutes, until the outside is crispy.

Once the beetroots have cooked, set them aside to cool. Once cool peel the skin off, it should just peel off in your hand. Then chop the beets into pieces and place them into a blender. Drain the boiling (soup) potatoes and add them to the blender too along with the lemon juice, cumin, garlic, coriander powder and coconut cream, plus some salt and pepper. Blend until smooth – if you find it’s too thick at this point then add water until you reached your desired consistency.

Place the soup into a saucepan and let it heat up to the perfect eating temperature.

Pour the soup into bowls and sprinkle each bowl with the roast potato croutons!

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