Beet Soup with Lemongrass and Lime
This Thai-inspired soup, which is served cold, is elegant and refreshing. Best served with a beautiful salad!
• Medium to large (31⁄2 to 5 quart) slow cooker
1 tbsp extra virgin coconut oil
1 onion, chopped
4 cloves garlic, minced
2 stalks lemongrass, trimmed, smashed and
cut in half crosswise
2 tbsp minced gingerroot
2 tsp cracked black peppercorns
6 cups vegetable broth, divided
6 beets (about 21⁄2 lbs/1.25 kg), peeled
1 red bell pepper, diced
1 long red chile pepper, seeded and diced
Grated zest and juice of 1 lime
Sea Salt, optional
Coconut cream or coconut milk, optional
Finely chopped fresh cilantro
In a skillet, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, lemongrass, ginger and peppercorns and cook, stirring, for 1 minute. Add 2 cups (500 mL) of the vegetable broth and stir well. Transfer to slow cooker stoneware.
Add remaining 4 cups (1 L) of vegetable broth and beets. Cover and cook on Low for 8 hours or on High for 4 hours, until beets are tender. Add red pepper, and chile pepper, if using. Cover and cook on High for 30 minutes, until peppers are tender. Discard lemongrass.
Purée using an immersion blender. (You can also do this in batches in a food processor or stand blender.) Transfer to a large bowl. Stir in lime zest and juice. Season to taste with sea salt, if using. Cover and refrigerate until thoroughly chilled, preferably overnight.
Ladle into bowls, drizzle with coconut cream or coconut milk, if using, and garnish with cilantro. Serve with your fresh chopped salad!