As we try to adjust to the chilly weather, something hearty and warming for supper is something everyone is craving.
Here’s a winner soup recipe from Meera Sodha’s wonderful recipe book East that will fire you up (fiddle with the amounts of ginger and chilli to turn up the heat rating as you like). Simply serve with some delicious, home-made bread.
WHAT YOU NEED:
*A couple tablespoons olive oil or sunflower oil
*1 large onion
*2cm ginger (peeled and grated)
*2 cloves garlic
*1 green chilli
*500g raw beetroot (scrubbed and grated)
*1 potato (peeled and grated)
*750ml vegetable stock
*Salt (to taste)
*Thick yoghurt, nigella seeds (if you have)
Serve with fresh bread (option, slice some funky cheese and serve with the bread!)
Heat the oil in a large saucepan and, once it’s hot, add the onion and fry for 10 minutes, stirring occasionally. Add the ginger, garlic and chilli, then fry for 3 minutes, stirring. Add the beetroot and potato, stir to coat, then pour in the stock and bring to the boil. Turn down the heat and leave to simmer for 30 minutes.
Leave the soup to cool for a little, then blend and taste – add up to a quarter of a teaspoon of salt if you like.
Transfer the soup into bowls and top with a spoonful of yoghurt and sprinkling of nigella seeds.
Serve with your delicious bread.
This is real soul food that will warm up a pre-winter’s evening. Easy on the wallet and nutritious, it definitely counts as Lockdown Comfort Kos.