Ingredients
Method
- 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.