Beetroot lemongrass soup with tofu- vegan, gluten free
I am sure, you have noticed my obsession with soups by now. The season calls for a dramatic soup that is lively in color and aroma. I found the perfect starting point for it, the beetroot sitting in the fridge.
Beetroot gets it incandescent lively red color from pigment called betalains, which are made from tyrosine. Also, beets are rich in nitrates, that is helpful in maintaining blood flow, regulating blood pressure. Beetroot is abundant with fiber, folic acid, potassium, Vit C as well.
Lemongrass, a very common ingredient in Thai foods, is thought to have medicinal properties, including inhibiting some bacterial yeast infections. Very aromatic with a citrusy touch because of the compound ‘citral’, it can be used in teas, soups, gravy dishes in fresh or dried form. Across the world, in many cultures, lemongrass is used for digestive, menstrual disorders, bladder issues, infections such as cold, flu, pneumonia, malaria.
Here is a special combination that stands apart from the usual soups that I make. When we eat, all our senses participate in the process. This soup engages all of them. Aromatic fragrance to smell, strikingly festive for the looks, balance of spice and sweetness for taste, warmth that you can feel in and out, make it a complete crowd pleaser, if you need additional reasons beyond nourishment to consider this vibrant mix of ingredients.
I love that this soup accommodates any mix ins- like tofu, microgreens, bean sprouts, etc. You can add veggies or noodles if you like.
Beetroot Lemongrass soup with Tofu
Equipment
- Blender
Ingredients
- 1 medium sized beet root – peeled chopped, cubed
- 3 lemongrass stalks inner part 1 inch long if using frozen- about 1/4 cup cut pieces
- 2 Tbsp finely chopped ginger
- 1/4 cup red onion sliced
- 3 medium green chilies or can use any spicy peppers sliced
- 1 Tbsp oil cold pressed avocado oil preferred
- 4 cups water
- 8 cups stock/ broth of your choice
- 1.5 cups organic extra firm tofu, cut into 1/2 inch cubes
- 2 Tbsp salt
- 1 tsp brown sugar
- 3/4 cup coconut milk – can use canned
- 2 Tbsp lime juice
- 1/4 cup cilantro finely chopped
Toppings
- Any microgreens by the handful
- bean sprouts
Instructions
- Take a heavy bottom soup pot, on medium heat, add the oil. Then add the chopped beetroot, onions, ginger, chilies. Saute for 3-4 min. Then add lemongrass.Use a bit extra lemongrass if using frozen. Fresh lemongrass is more aromatic and about 3 one inch inner stalks is good enough. You can use more , if you want more of that flavor and fragrance.
- While the beetroot is getting cooked, take a skillet. Add little bit oil, and add the cut tofu. Saute it for 3-4 min, till the surfaces are light brown evenly . Set these tofu pieces aside.
- Once the beetroot is slightly soft, take the ingredients into a blender. Add 2 cups water to it and blend into smooth paste. Now put the ground puree in soup pot, add the stock and any extra water that is left and let it simmer for 15 min.
- Then strain the simmered mixture, so that the soup is free of the grainy texture and any unground lemongrass stalks are also removed. Straining can be skipped, if you don't mind the texture of beetroot puree. But I find that the soup is more palatable, kid friendly once it is strained.
- Put the strained soup back in the pot. Now add the coconut milk, followed by salt, sugar. Mix well. Then add the sautéed tofu, cilantro, lime juice. Let it simmer for 5 more minutes. Then turn stove off.
- Take the soup into a bowl. Add in some bean sprouts, and garnish with microgreens.