Vegan Beetroot and Coconut Soup

Summary

Ready to take a dip into the world of creamy, nutritious, and heartwarming delights? Dive right into our Vegan Beetroot and Coconut Soup! This earthy beetroot melds seamlessly with rich coconut to bring a tapestry of flavors and health benefits to your bowl. Let’s get started on this delicious journey, shall we?

Ingredients for Beetroot and Coconut Soup

• Fresh beetroots: 4 medium-sized (approx. 2 lbs or 900g)
• Coconut milk, full-fat: 14 oz can (400ml)
• Vegetable stock: 3 cups (710ml)
• Onion, finely chopped: 1 medium (approx. 150g)
• Garlic cloves, minced: 3
• Ginger, grated: 1 inch piece (25g)
• Olive oil: 2 tbsp (30ml)
• Lemon juice: 2 tbsp (30ml)
• Salt: 1 tsp (5ml)
• Black pepper: 1/2 tsp (2.5ml)
• Fresh cilantro (for garnish): a handful

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Serves: 4

Nutritional Facts per Serving

• Calories: 290
• Protein: 5g
• Carbohydrates: 27g
• Fats: 19g
• Sodium: 650mg
• Sugars: 14g

Instructions:

1. Begin by washing and peeling the beetroots. Dice them into small cubes.
2. In a large pot, heat the olive oil over medium heat.
3. Once the oil is shimmering, add the chopped onions. Sauté until they become translucent.
4. Introduce the minced garlic and grated ginger to the pot. Sauté for another 2 minutes.
5. It’s time to add those vibrant beetroot cubes. Stir and cook for about 5 minutes.
6. Pour in the vegetable stock. Bring the mixture to a boil.
7. Lower the heat and let it simmer for about 20 minutes or until the beetroots become tender.
8. Turn off the heat. Use a hand blender to puree the soup until it achieves a smooth consistency.
9. Stir in the coconut milk. Bring the Vegan Beetroot and Coconut Soup Soup back to a gentle simmer.
10. Season with salt, black pepper, and a dash of lemon juice. Give it a good stir.
11. Once heated through, turn off the stove. Your scrumptious soup is ready to serve!

Tips:

1. Want a thicker consistency? Reduce the vegetable stock by half a cup.
2. The sweetness of beetroots can vary. Taste and adjust seasonings as necessary.
3. Store any leftovers in an airtight container in the fridge for up to 3 days.
4. The flavors tend to meld beautifully the next day, making leftovers even more delicious.

Serving Suggestions:

• Ladle the Vegan Beetroot and Coconut Soup into bowls.
• Swirl a teaspoon of coconut milk on top for a stylish presentation.
• Sprinkle fresh cilantro leaves for a touch of freshness.
• Serve alongside crusty bread or a fresh green salad for a wholesome meal.

So, there you are, poised to delight your tastebuds with a bowlful of vibrant health! At AH7, we’re all about ensuring that health and flavor walk hand in hand, paving the way for memorable meal times. This Vegan Beetroot and Coconut Soup isn’t just a dish; it’s a celebration of all things tasty and nutritious. So grab your spoon and dive in! And remember, good food is all about sharing, so spread the love, one bowl at a time.

Vegan Beetroot and Coconut Soup

Ready to take a dip into the world of creamy, nutritious, and heartwarming delights? Dive right into our Vegan Beetroot and Coconut Soup! This earthy beetroot melds seamlessly with rich coconut to bring a tapestry of flavors and health benefits to your bowl. Let's get started on this delicious journey, shall we?

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

Vegan Beetroot and Coconut Soup

Amount per Serving

Calories

290

% Daily Value*

Fat

 

19

g

29

%

Sodium

 

59

mg

3

%

Carbohydrates

 

27

g

9

%

Sugar

 

11

g

12

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Fresh beetroots: 4 medium-sized approx. 2 lbs or 900g
• Coconut milk full-fat: 14 oz can (400ml)
• Vegetable stock: 3 cups 710ml
• Onion finely chopped: 1 medium (approx. 150g)
• Garlic cloves minced: 3
• Ginger grated: 1 inch piece (25g)
• Olive oil: 2 tbsp 30ml
• Lemon juice: 2 tbsp 30ml
• Salt: 1 tsp 5ml
• Black pepper: 1/2 tsp 2.5ml
• Fresh cilantro for garnish: a handful

Instructions

• Begin by washing and peeling the beetroots. Dice them into small cubes.
• In a large pot, heat the olive oil over medium heat.
• Once the oil is shimmering, add the chopped onions. Sauté until they become translucent.
• Introduce the minced garlic and grated ginger to the pot. Sauté for another 2 minutes.
• It’s time to add those vibrant beetroot cubes. Stir and cook for about 5 minutes.
• Pour in the vegetable stock. Bring the mixture to a boil.
• Lower the heat and let it simmer for about 20 minutes or until the beetroots become tender.
• Turn off the heat. Use a hand blender to puree the soup until it achieves a smooth consistency.
• Stir in the coconut milk. Bring the Vegan Beetroot and Coconut Soup Soup back to a gentle simmer.
• Season with salt, black pepper, and a dash of lemon juice. Give it a good stir.
• Once heated through, turn off the stove. Your scrumptious soup is ready to serve!

Notes

Tips:

 

1. Want a thicker consistency? Reduce the vegetable stock by half a cup.

2. The sweetness of beetroots can vary. Taste and adjust seasonings as necessary.

3. Store any leftovers in an airtight container in the fridge for up to 3 days.

4. The flavors tend to meld beautifully the next day, making leftovers even more delicious.

 

Serving Suggestions:

 

Ladle the Vegan Beetroot and Coconut Soup into bowls.

Swirl a teaspoon of coconut milk on top for a stylish presentation.

Sprinkle fresh cilantro leaves for a touch of freshness.

Serve alongside crusty bread or a fresh green salad for a wholesome meal.