Beetroot, ginger and coconut soup

This is a spectacular looking (and tasting, duh!) soup that would be impressive as a starter at a party.  Being vegan it would suit most guests and being quick (it uses pre-cooked beetroot) and preposterously easy it would suit most hosts!

However, it is not only a show-off soup. Its talents do not stop there, this baby has range! It did very well at feeding souper-baby and me for lunch today.

I went for full-fat coconut milk which made it really satisfying but you could substitute low-fat if you felt like it, it will still taste delicious.

This will serve four but will also keep in the fridge for a few days.

Ingredients:

2 packs cooked beetroot (8 small beets), NOT the type that come in vinegar, chopped into small pieces

1 1/2 large brown onions, chopped

1 clove garlic, finely chopped

1/2″ to 1″ piece of ginger, grated (note I didn’t use that whole piece of ginger in the photo, just about 3/4″ of it)

4 cups/1 litre vegetable stock (I used a Knorr vegetable stock pot)

1 tin (400ml) coconut milk

Seasoning, bread, fresh parsley to taste

Beetroot soup ingredients

Instructions:

Fry the onion in a little olive oil until softened, then add the garlic and ginger and cook for a few minutes more.  When the onion is golden and translucent, add the beetroot and stock. Bring to the boil then simmer for 10-20 minutes until the beets are very tender.

beetroot in the pan

Use a hand blender to blitz the soup in the pan (being careful not to redecorate your kitchen – the smaller the pieces of beetroot the lower the risk of pink-spatter). Add the coconut milk, season to taste and heat through.

Serve with some crusty bread and fresh parsley on top if you like, whilst marveling at the amazing colour.

beetroot soup

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