Thai-inspired Brilliant Beetroot & Potato Soup with Roasted Tofu

A punchy, Thai-inspired Brilliant Beetroot and coconut soup with crispy tofu – the perfect cosy comfort with a bold twist. Packed with vibrant flavours to brighten up those chilly days. 

INGREDIENTS:

• 1L x Cawston Press Brilliant Beetroot

• 170g jar of red curry paste

• 1 medium potato (approx. 160g), peeled, halved and thickly sliced

• 400g tin coconut milk

• 4 tbsp soy sauce

• 300g (approx.) pack of firm tofu, drained and torn into bite-size pieces

• Salt, black pepper to taste

• 2 handfuls coriander, chopped

METHOD:

1. Fry half the red curry paste in a pan for a minute, add the potato coating with the paste

2. Add Cawston Press Brilliant Beetroot pressed juice, coconut milk and 2 tbsp soy sauce. Bring to the boil and simmer for 20 mins.

3. Meanwhile, mix the tofu with the other half of the red curry paste and 2 tbsp soy sauce and roast in a hot oven (220C) on a greaseproof paper lined baking sheet for approx. 10 mins or until nicely browned and crisped.

4. Blitz the soup until smooth, season with plenty of salt (TOP TIP: taste to ensure the salt cuts through the sweetness of the beetroot for a perfectly balanced soup). and pepper.

5. Stir through half the coriander and serve sprinkled with coriander and roasted tofu.