Warming Beetroot, Coconut and Garlic Soup

prep:15 minutes
cook:50 minutes
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 288
  • Total Fat: 22g
  • Total Carbohydrate: 19g
  • Protein: 2g
A warming, vibrant and flavour packed soup that's incredibly easy to make and a one pot dish.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In to a deep pan place the coconut oil over high heat. Once fully melted and hot add the garlic and onion and fry off until soft/ golden brown
  2. Add in the spices and continue to fry off for 2-3 minutes- stirring with a wooden spoon
  3. Add in the beetroot cubes and fully coat in to the spice/ onion/ garlic mix, fry for further 3 minutes
  4. Add in the 600ml vegetable stock, salt, pepper and bring to boil for a few minutes before reducing to a simmer for around 40 minutes until the beetroot are fork tender
  5. Place all the mix in to a blender and blend until smooth (you can also use a hand blender)
  6. Place back in the pan over low heat and add 1 can coconut milk
  7. Garnish and serve straight away, freeze or leave in the fridge for up to 5 days in a air tight container (note: the flavours get better the longer you leave it)
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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