My mum is like the Soup Nazi, she makes the most delicious warming winter soups. This one has an acquired taste and although it’s unusual, it’s super tasty at the same time. It’s also rather attractive, so if you want to impress at a dinner party, whip this one up. Mum found the recipe on this Facebook page… It’s like Adelady for 60 year olds and beyond!
Hayley xx
Ingredients
400g beetroots
600g potatoes
400ml coconut milk
1 lemon
2 teaspoons coriander powder
2 teaspoons chilli flakes
1 teaspoon cumin powder
2 cloves garlic
Freshly ground salt and pepper
Method
1. Preheat your oven to 200°C, then line a baking tray with baking paper.
2. Place your beetroots onto the baking tray (skins on) and roast for around an hour.
3. Peel the potatoes, then place into a saucepan filled with cold water. Bring the water to the boil and leave them to simmer for 40 to 50 minutes until they’re soft.
4. Remove the beetroot from the oven and allow to cool, then peel the skin off. Chop the beetroot into chunks and blend them into a blender or food processor with the potatoes (drain first), cumin, garlic, coconut cream, coriander powder, the juice of the lemon, and salt and pepper to taste.
5. Blend everything until smooth, then return everything to a sauce pan to bring up to desired temperature.
6. Serve with a little goat cheese on top. I didn’t have goats cheese, so i used sour cream instead.
