Warming Beetroot, Coconut and Garlic Soup
A warming, vibrant and flavour packed soup that's incredibly easy to make and a one pot dish.
Ingredients
- 600 gram 600 gram 600 gram Beetroot, Peeled and cut in to 1/4 inch cubes
- 20 gram 20 gram 20 gram Garlic, Chopped finely
- 1 tsp 1 tsp 1 tsp Coconut Oil, Organic
- 2 tsp 2 tsp 2 tsp Paprika
- 2 tsp 2 tsp 2 tsp Cumin
- 600 ml 600 ml 600 ml Vegetable Broth
- 1 tsp 1 tsp 1 tsp Sea Salt
- 1 tsp 1 tsp 1 tsp Black Pepper
- 400 ml 400 ml 400 ml Coconut Milk
- 1 whole 1 whole 1 whole Red Onion, Large
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
- 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
- Add in the spices and continue to fry off for 2-3 minutes- stirring with a wooden spoon
- Add in the beetroot cubes and fully coat in to the spice/ onion/ garlic mix, fry for further 3 minutes
- 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
- Place all the mix in to a blender and blend until smooth (you can also use a hand blender)
- Place back in the pan over low heat and add 1 can coconut milk
- 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)
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