Beet Soup
Hearty and healthy beet soup with Cambodian flare
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 medium onion (medium chopped)
- 4 clove garlic (minced)
- 1 tsp Angkor White Kampot Pepper (fine ground)
- 1/2 tsp sea salt
- 2 pounds beets
- 1 pound Japanese yam
- 4 cups chicken broth
- 1 can (14.5 oz) coconut cream
- 1/2 cups pumpkin seeds
- 6 strips bacon
- 1/4 cups parsley (chopped)
- 1 tbsp Salted Kampot Pepper
Instructions
- 1
Prep & cook vegetable
- 2
Peel and cut beets into 2" cubes
- 3
Peel and cut yam into 2" thick rounds
- 4
Saute Onion & Garlic - Saute onion & garlic with olive oil over medium-low heat. Continue cooking until the onion and garlic are golden brown; add white Kampot pepper and salt, mix well.
- 5
Cooking Beets and Yam - Add beets, yam and broth, bring to boil. Reduce heat and cover to simmer for about 30 minutes, until the beets and yams become tender.
- 6
Prepare the garnish
- 7
This can be done ahead, or done while the vegetables are cooking.
- 8
Roasting pumpkin seeds: place seeds in a baking dish and roast at 350ºF for about 1-2 minutes until seeds start to crack and turn slightly brown, transfer into a small bowl.
- 9
Cook bacon until crispy: line the bacon strips in a single layer onto a baking dish, bake at 350ºF for about 15 minutes; chop and sit aside.
- 10
Reserve top of coconut cream: skim about 4 tablespoons from the top portion of the coconut cream into a small bowl and set aside.
- 11
Puree the soup and garnish
- 12
Once the beets and yam are tender, remove from heat and add the remaining of the coconut cream. Blend the soup until smooth with hand blender, add salt to taste.
- 13
Place each serving in a bowl, garnish with 1 teaspoon coconut cream, bacon pieces, parsley, roasted pumpkin seeds, and some Black Pearls.