- Soil Association
- Spring - Pink Soup
Ella Woodward's Bright Pink Soup
We know what you're thinking - soup in Spring? However this lovely bright soup is packed with so much tasty goodness it's a great one to add to your recipe collection.
"It’s so sweet and creamy with subtle hints of coconut, coriander and cumin, plus a hint of chilli heat. The colour is so beautiful: insanely vibrant and pink, to the point that it’s hard to believe it’s natural, as it looks more like paint! I love topping my bowl with the roast potato croutons here, it adds a whole new level of texture and taste, plus it makes it more filling."
For the soup
1 small beetroot
2 medium potatoes
juice of ½ lemon
½ teaspoon chilli flakes
½ teaspoon ground cumin
1 garlic clove, crushed
1 teaspoon ground coriander
135ml coconut milk
For the croutons
2 medium potatoes
1 teaspoon chilli flakes
salt and pepper
Preheat the oven to 220°C (fan 200°C). Place the beetroot, skin on, on a baking tray and roast for about 1 hour, or until there are bubbles under the skin.
Meanwhile, peel the potatoes for the soup, place them in a saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for about 45 minutes, until really soft.
To make the croutons, chop the potatoes (no need to peel) into small, bite-sized pieces and place them in a baking tray with lots of olive oil plus the chilli flakes, salt and pepper. Bake for 45 minutes, until crispy outside and tender within.
When the beetroot is cool enough to handle, peel the skin. Chop it in half and place it in a blender. Drain the boiled (soup) potatoes and add them to the blender with the lemon juice, chilli flakes, cumin, garlic, coriander and coconut milk, plus some salt and pepper. Blend until smooth; if you find it’s too thick, add water until you reach your desired consistency.
Place in a saucepan and heat it up to the perfect temperature. Pour into a bowl and sprinkle with the roast potato croutons.
Save time by using ready-cooked beetroot, just be sure to check there aren’t any additives in it.
Recipe extracted from Deliciously Ella Every Day by Ella Woodward, out now published by Yellow Kite, £20. © Ella Woodward 2016.
Photography © Clare Winfield
Probably my favourite soup ever.Ella Woodward Chef and Healthy Food Blogger