I love soups. This time we had some beetroot, one sweet potato and some red cabbage left at home. What to do with beetroot? We had it roasted, raw, boiled, in a salad and in a smoothie. This time we decided to make a soup out of it. I like beetroot and I still remember school where they always said that beetroot is good for our blood. We called it, the recipe for the “Red velvet soup”. I think it fits perfectly to its looks.
These ingredients are for ca 4 portions:
- 2 beetroots
- 1 sweet potato
- 1 red onion
- 3 garlic cloves
- 2 cm piece of ginger
- 1 chili (fresh or dry)
- 100 ml coconut milk (in a can)
- sunflower oil
- red cabbage (half of ¼ of the head)
- bean sprouts
- pine nuts
- salt, pepper
How to make it:
Clean the onion and garlic, peel the ginger and chop everything into small pieces. Clean the chili (remove the seeds if you don’t like it too hot) and chop it. Peel the potato and the beetroots and cut them into cubes. You might wear some gloves while peeling the beetroot because it can really colour your hands red. No wonder they use it for food colouring.
Take a deep pot, drizzle in some sunflower oil and turn on the stove. When the oil gets warm add the garlic, onion, ginger and chili. Keep stirring so that nothing burns. After a couple of minutes add the potato and beetroot cubes and give it a good stir. Keep stirring for 2 minutes and then add 1,2 l of warm water, season and cover. When it starts boiling reduce to medium heat. Cook until the potatoes and beetroots get soft.
In the meantime wash the red cabbage and cut it in stripes. Blanche them in a small pan. It will take 3-4 minutes. Put them in a pan, add 0,5 cm of water, cover and let it simmer for 3 minutes. Then remove it from the stove and drain the water. Season with salt.
When the vegetables are cooked, remove the pot from the stove and puree everything with an immersion blender. Then put it back on the stove and add the coconut milk. Give it a stir to incorporate the coconut milk. Cook for 5 minutes on low heat.
Serve the “Red velvet soup” in a deep plate, with some red cabbage stripes in the middle and bean sprouts as a topping. Add some pine nuts for the nuttiness.
Enjoy!
