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Lightly spiced beetroot and coconut soup

Dramatic in colour and flavour, this soup makes a lovely lunch and is also an excellent canapé served in espresso cups. Friends who proclaim to hate beetroot have tried this and love it. I like to serve it with hummus toast toasts for a contrast of flavours and textures.


Serves: 4

Prep Time: 20 minutes

Cooking Time: 30 minutes

Dietary Info: Gluten Free, Dairy Free


  • 1 teaspoon ground nut oil
  • 1 teaspoon cumin seeds
  • 1 banana shallot, peeled and finely chopped
  • 2 teaspoons red curry paste
  • 400g cooked beetroot, (not in vinegar) roughly chopped.
  • 500ml vegetable stock
  • 1 x 400ml can coconut milk
  • 1 tablespoon lime juice
  • 400g can chickpeas, drained
  • 1 tablespoon tahini
  • pinch of ground cumin
  • 1 teaspoon vegetable stock
  • Juice of ½ lemon
  • 4 slices rye bread


  • Heat the oil in a large pan.  Add the cumin seeds and cook for 1 minute. When the seeds start crackling, add the shallots and red curry paste.  Cook over a low heat for 3 minutes until the shallots are soft. Add the beetroot.
  • Pour over the vegetable stock and bring to the boil.  Simmer for 2 minutes.  Remove from the heat and add the coconut milk and lime juice. Transfer the soup to a blender and blitz until smooth.  Return to the pan and warm through, while you make the hummus.
  • Place the chickpeas, tahini, cumin, and lemon juice in the bowl of a food processor and add the liquid stock until you reach the correct consistency.
  • Toast the rye bread.

To serve

  • Spread the hummus over the rye bread and cut into triangles. Ladle the hot soup into 4 warmed soup bowls and serve with the hummus on rye.

Jennifer’s Tip

This soup also freezes well. Freeze in batches for up to 3 months.

This recipe is from Jennifer’s book, The Diet for Food Lovers available on Amazon (The Orion Publishing Group)
Jean Cazals Photography