INGREDIENTS (serves 8):
  • Vegetable stock (2 cups/500 ml.);
  • 2 big beets;
  • 4 shallots;
  • Coconut milk (2 cups/500 ml.);
  • Fresh ginger (2 inch/3 sm.);
  • Olive oil 2 tbsp.;
  • Salt, pepper;
  • Lemongrass 2 stems;
  • Garlic 3 cloves;
  • 1 Fresh Chilli Pepper (deseeded);
  • 1 Lime (juice and zest);
  • Plain yogurt (1 cup/250 ml.);
  • Soft Goat Cheese (250 gr./0.5 pounds);
  • Small bunch of fresh coriander;
  1. Wrap the beets in foil and bake in the oven for about an hour (360°F/180°C). Let it cool, peel and cut into cubes;
  2. Cut off the lower bulb of the lemongrass and remove tough, outer leaves. You will not need the upper stems;
  3. Prepare a paste of spices: finely chop the garlic, ginger, chilli and lemongrass. Add the olive oil, zest and juice of the lime and a little water;
  4. Finely chop the shallots and cook until translucent in a thick bottomed saucepan;
  5. Add the paste of spices and cook for another 5 minutes;
  6. Add the beat's cubes and the stock, cover the saucepan and bring to the boil;
  7. Season and put aside for 10 minutes;
  8. Meanwhile prepare the dressing: finely chop the coriander, add the plain yogurt and the goat cheese and beat with a fork until smooth;
  9. Before serving, whisk together the soup with the coconut milk in a blender and add the coriander and goat cheese dressing. Best served chilled!


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