I will say right off the bat that I’m not a huge fan of beetroot, but I’m trying to make different things, and experiment. This creates a glossy and zingy soup that you don’t want to spill on anything white.
Shit you’ll need:
- Passata (mine was a 680g bottle from Ocado).
- 250ML boiling water.
- 175g of sliced beetroot.
- A chopped onion.
- 1tsp salt.
- 1dstspn cracked black pepper.
- 1tblspn Worcester sauce.
- 1tsp flaked chilli.
- 1tblspn olive oil.
- 2 vegetable stock cubes.
- 1tsp cayenne pepper.
- 1tsp paprika.
- 1tsp garlic powder or equivalent.
- A can of coconut milk, 400g.
I’m not keen on lumps in my cooked tomato, hence why I use passata. Lumpy warm tomato is fucking horrid . 🤮
There is enough fluid in the passata to reduce the amount of water you need for this soup. Add all the ingredients to the slow cooker, aside from the coconut milk. After you’ve made sure everything has melted, turn it to auto for an hour.
After an hour, add the coconut milk and leave on low for another hour. The soup will turn a beautiful incarnadine colour that you DEFINITELY don’t want to get on yer best light clothes. I realise I mentioned that already further up. Tough shit. You can’t say you weren’t warned. 😛
I haven’t decided what I’m going to eat this one with yet.