This is a perfect autumn or winter dish with a lovely citric and soft coconutty combination. The recipe is from Celia Brooks Brown's cook book called Entertaining Vegetarians.
Cucumber Salsa:
- 1/2 a small cucumber, cored and finely chopped.
- 1 red chili, de-seeded.
- salt
- lemon juice
Combine the ingredients and season with a twist of salt.
The Soup:
-1/2 kg of fresh beetroot
-zest of 1 lemon, juice of 1/2
-1 tsp ground cumin
-400 ml coconut milk
-vegetable stock
- 4 cloves garlic, peeled and chopped.
- In a large pot of salted, boiling water, simmer the beetroot for 45-60 minutes until tender. Rinse them with cold water, remove the root, top and peel.
-Warm some stock in a pot, retaining a small amount for later, add the coconut milk and continue to gently warm the mixture.
- Combine the lemon zest and juice, ground cumin, some of the stock, garlic and beetroot and blend until smooth.
- Add the blended mixture to the pan and gently simmer with a lid on for about 20 minutes.
-Serve with a few spoonfuls of the cucumber salsa sitting on the surface of the soup.
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