Beetroot, Coconut and Garlic Soup

By Sara Barulli, December 07, 2021

A warming and delicious and colorful appetizer is coming your way for the Holiday Season dinner table! Dress it up or keep it casual, this bowl is full of flavor and beauty!

Ingredients:

To serve 4

  • 600g Raw uncooked beetroot (about 3), peeled and cut in to 1/4 inch cubes
  • 2 large garlic cloves (20g), chopped finely
  • 1 tsp coconut oil
  • 2 tsp paprika
  • 2 tsp cumin
  • 600ml litre vegetable stock (if you don’t have veg stock, use 1 veg stock cube in 600 ml water)
  • 1 tsp salt
  • 1tsp pepper
  • 1 can coconut milk (400ml)
  • 1 red onion (large) or 2 small, chopped finely

Directions:

  • 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 or until the beetroot are fork tender
  • Using a hand blender blend until smooth
  • 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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