For Magali. I know I promised. At last here’s the recipe….
Beetroot, Coconut, Orange and Pomegranate Soup
All these ingredients should be available in large supermarkets now….
For the stock (makes 2 litres stock)
2 large chunky pieces of fresh ginger
3 stalks lemon grass
10 spring onions
2 large carrots
3 stalks celery
3 shallots or 1 large onion
1 small bulb garlic
2-3 birds eye chillies
8 fresh kaffir lime leaves (you can buy frozen now too)
1 large bunch fresh coriander
1 star anise
To finish soup
1 tablespoon tamarind paste, optional
3 cans coconut milk
6 raw beetoot
2-4 juicy limes
75 g-100 g palm sugar or brown sugar, but white sugar will be good too
A spoonful of natural yoghurt
A handful of crushed toasted walnuts
If you’ve got some left the next day, add these to tart it up and fill it out…
Added ½ a cauliflower, cut into tiny florets and 200 g paneer, cut into small cubes, to the soup. Bring to a boil, reduce heat and simmer until the cauliflower is tender.
Serve with more yoghurt, crushed toasted walnuts and pomegranate seeds.
1. Smash the ginger and lemon grass with a rolling pin, (to crush and release the juices.) then roughly chop them.
2. Roughly chop 6 of the spring onions, (roots and all) the carrots, celery and shallots too. Cut the garlic across the middle and cut the chillies in half lengthwise. Drop all into a big pot with the lime leaves and star anise and pour over 2.5 litres cold water.
3. Separate the coriander leaves from the stems and roots, (if it has any roots) and add the stems and roots to the pot. Bring to a boil, reduce heat and simmer gently for about an hour.
3. Strain through a fine sieve into a large pot. Add the tamarind paste, palm sugar and coconut milk and return to the boil. Peel and cut the beetroot into small cubes and drop into the soup. Bring back to a boil and simmer until the beetroot is tender.
4. Season the soup, then cut the pomegranates in half, reserve one half and using a lemon squeezer, squeeze out the juice of the remaining 3 halves. Strain the pomegranate juice into the soup, then squeeze the juice from oranges and 2 of the limes and add to the soup.
5. Taste the soup, and adjust with more lime juice and sugar to taste. (it should be sweet and sour) Roughly chop the coriander leaves. Finely chop the remaining spring onions and remove the pomegranate seeds from the skin, (making sure you don’t leave any of the bitter pith.
6. Stir the chopped coriander leaves into the soup and serve with yoghurt, sprinkled with the spring onions, pomegranate seeds and crushed walnuts.