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Red beetroot soup
A fresh beetroot soup that can be eaten either warm or cold.
This beetroot soup has a surprising flavor. This is due to the combination of apples and coconut milk. Beetroot is very healthy; it is full of fiber, iron and magnesium. This recipe is very easy to make. Chop all the ingredients and after that all you have to do is let it simmer. So it is ideal when you have guests coming for dinner.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
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1 tbspolive oil
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4beetroots raw
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2apples green
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3garlic cloves
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2 cmginger fresh
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1winter carrot
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2 tspcumin powder
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750 mlvegetable stock
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01 gparsley fresh
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200 mlcoconut milk
Instructions
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Peel the red beetroot and cut them into cubes of about 1.5 cm. Set aside.
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Peel the carrot and the apples and cut them into cubes. Finely chop the garlic and grate the ginger.
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Heat some olive oil in a soup pan and fry the carrot together with the ginger and garlic. After 5 minutes add the cubes of apple and the cumin powder and fry along for 2 minutes.
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Meanwhile, make the vegetable stock. Add the beetroot together with the stock to the soup pan and bring it to the boil.
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Stir occasionally and check whether more vegetable stock needs to be added. Let it simmer for about 25 minutes over low heat.
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Once all the vegetables are done, add three quarters of the coconut milk and use an immersion blender to blend it into a smooth soup.
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Serve the soup with the remaining coconut milk and parsley.
