Spicy beet soup, pistachios, orange blossom rice
Serves 4-6
for the soup
1 red onion, diced1 large leek – make sure you remove the end, cut lengthways and wash thoroughly to remove any soil, then thinly slice4 garlic cloves, crushed and finely chopped5cm piece of fresh ginger, grated1 red chilli, roughly chopped1tsp dried cumin1tsp dried coriander salt and pepper2tbsp extra virgin coconut oil4 large carrots, scrubbed and sliced into 8 rounds4 large red beets, peeled and cut into2cm dice – set the leaves aside if you have any beautiful delicate ones!400ml can coconut milk1 lime, juiced
1 In a heavy-based pan, sauté the onion, leek, garlic, ginger, chilli, cumin and coriander and a pinch of salt in the coconut oil over a medium heat.
2 When the vegetables have started to…
