Earthy beetroot meets bright, fragrant Thai flavours in this vibrant, gently spiced soup. The sweetness of the beetroot is balanced with citrus, chilli, and creamy coconut milk, while a fresh herby yoghurt adds a cooling contrast. It’s a simple, seasonal dish that feels both light and full of flavour - ideal for an easy summer lunch or a colourful starter.
Ingredients
For the spice paste
2 lemongrass stalks, chopped
3 garlic cloves, peeled
3 Thai red chillies, deseeded
5cm fresh ginger, peeled and roughly chopped
4 kaffir lime leaves
Juice of 1 lime
For the soup
1 tbsp vegetable oil
2 banana shallots (or 4 round shallots), finely chopped
1 tsp cumin seeds
1 beetroot (approx. 450g), cooked, peeled and chopped
500–850ml vegetable stock
400ml coconut milk
Sea salt and freshly ground black pepper
For the herby yoghurt
150ml plain yoghurt
Handful of fresh mint, finely chopped
Handful of fresh coriander, finely chopped
5cm piece of cucumber, deseeded and finely chopped
Flatbreads, to serve
Method
Prepare all ingredients as described above.
To make the spice paste, place the lemongrass, garlic, chillies, ginger, kaffir lime leaves, and lime juice into a food processor. Blend until as smooth as possible.
Heat the vegetable oil in a large pan over medium heat. Add the shallots, a pinch of salt, and the cumin seeds. Cook gently for a few minutes until softened.
Stir in the spice paste and cook for 2–3 minutes until fragrant. Add the chopped beetroot and cook for a further 2 minutes.
Pour in 500ml of the vegetable stock, bring to the boil, then reduce to a simmer and cook for 8–10 minutes.
Meanwhile, make the herby yoghurt by mixing together the yoghurt, mint, coriander, and cucumber. Set aside.
Add the coconut milk to the soup, then blend until completely smooth using a blender or stick blender. If the soup is too thick, add more stock until you reach your desired consistency. Season with salt and pepper.
Reheat gently if needed, then ladle into bowls. Swirl through the herby yoghurt and serve with warm flatbreads on the side.
Watch chef Emily make it here