Ingredients for the soup
- 2 tbsp. oil
- 2 red onions, peeled and diced
- 2 cloves of garlic, peeled and chopped
- 2 tbsp. ginger, chopped
- 1/2 tsp. coriander seeds
- 1 tsp. hibiscus powder
- 500 g beetroot
- 5 dl vegetable stock
- 5 dl coconut milk
- 5 dl beetroot juice
- Salt
- 1 handful of red basil leaves
To prepare the soup
Heat the oil in a large saucepan and fry the onion, garlic, ginger and coriander seeds for around 5 minutes while stirring. Add the hibiscus powder and beetroot, then fry for another 5 minutes at medium heat. Then pour over the vegetable stock, coconut milk and beetroot juice, add salt and leave to simmer for 30 minutes. Add the basil and blend the soup. Strain through a fine sieve.
Chutney ingredients
- 1 clove of garlic, peeled and diced
- 3 tbsp. lemon juice
- 4 tbsp. beetroot juice
- 2 tbsp. red basil, finely chopped
- 1 tsp. sugar
- 2 tbsp. ginger, chopped
- 50 g coconut flakes
Chutney preparation
To make the coconut chutney, blend all ingredients apart from the coconut flakes and then mix with the coconut flakes.
Coconut crisps ingredients
- 1 coconut, husk removed
- Some beetroot juice
Coconut crisps preparation
Use a mandolin to cut the coconut into strips around 1 mm thick. Wet the strips with a little beetroot juice and spread them onto a baking tray covered with baking paper. Dry on the hot air setting at 90 °C for one hour.
To finish
Serve the soup into bowls and add the coconut crisps and chutney on the top.
Coconut crisps cooking level
Preheated
1 hour | Hot air setting at 90 °C