Thai Beetroot Soup
- 2 large (Main) Beetroot, peeled, and roughly chopped
- 4 sml (Aromatic) Shallots, peeled, and roughly chopped
- 3 cloves (Aromatic) Garlic, peeled, and roughly chopped
- 4 stalks (Aromatic) Lemongrass, white part only, roughly chopped
- 6 cm or 2 inches (Aromatic) Galangal or Ginger, peeled, and finely sliced
- 6 cm or 2 inches (Aromatic) Ginger, peeled, and finely sliced
- 6 leaves (Aromatic) Kaffir Lime leaves (if tolerated), finely sliced
- 1 bunch (Aromatic) Coriander (Cilantro) Stalks, finely chopped
- 1 cup (Liquid) Coconut Milk (if tolerated)
- 3 cups (Liquid) Water
- 2 tbs (Fat) Coconut Oil
- 1 tsp (Seasoning) Sea Salt
- 1 med (Boost) Kaffir Lime Juice (if tolerated)
- 1⁄4 cup (Boost) Coriander (Cilantro) Leaves
Prepare all the ingredients.
Place the shallots, garlic, lemongrass, galangal or ginger, ginger, kaffir lime leaves, coriander (cilantro) stalks, half the coconut oil, and sea salt in a large saucepan.
Cook for 5 minutes on a low heat until aromatic.
Add the water, beetroot, bring to a gentle boil, and cook for 20 minutes.
Remove from heat. Add the coconut milk (if tolerated), kaffir lime juice (if tolerated), and coriander (cilantro) leaves, and puree.
Adjust the seasoning. Serve.
Note: This soup can be served with a 1⁄2 lime (if tolerated) on the side.
Soup is such a quick and convenient way to eat and personally, I can eat it for breakfast, lunch, and dinner.
Yet many people avoid soup because bone broth is typically high in histamines.
Yet adding water with additional fat (as I have done in this recipe) often performs the same function providing a low histamine alternative recipe.
And by the way, limes are often better tolerated than lemons, and if they are not tolerated then just add more lemongrass and coriander to this recipe.