“Thanks to the all year round presence of beetroot, this delightful soup is one that we enjoy slurping whenever we crave delicious comfort of the spicier kind,” the pair write on their blog.

Ingredients

2 tbsp coconut oil

1 tsp brown mustard seeds

2 medium onions, finely chopped

1 tbsp cumin seeds

1/2 tsp ground coriander

1/2 tsp fennel seeds

1/2 tsp black pepper corns

1/2 tsp chipotle chilli flakes (regular red chilli flakes are fine)

1/4 tsp ground cloves

1/4 tsp ground curcuma (turmeric)

1/4 tsp ground white pepper

4 bay leaves

4 garlic cloves, finely chopped

600 g beetroot, peeled and coarsely grated

800 ml vegetable stock

400 ml coconut milk

For the topping:

Roasted sesame oil

White and black sesame seeds

Coriander leaves, coarsely chopped

How to make it

Heat coconut oil in a pan. Add mustard seeds and wait until they begin to pop (1-2 minutes).

Add the onion and sweat until translucent (7-10 minutes). Stir regularly.

Add the spices, mix well and cook for 2 minutes.

Add the garlic and continue cooking for another minute.

Add the grated beetroot and sweat for 2 minutes

Pour the vegetable stock and the coconut milk and cook for 40 minutes.

Add more water in case the consistency should become too thick for your taste.

Season to your liking and serve topped with a drizzle of roasted sesame oil, white and black sesame seeds and coriander leaves.