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?
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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.
