Go Back

Beetroot Lemongrass soup with Tofu

Soup that captivates you with its color, fragrance, taste , texture, and nourishment.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Soup
Ingredients Equipment Method Notes

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

Equipment

  • Blender

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Take the soup into a bowl. Add in some bean sprouts, and garnish with microgreens.

Notes

You can add simple rice noodles while the soup is simmering after the straining is done for a yummy noodle soup bowl.
Add thai basil if you have it on hand, works well with lemongrass.