Coconut Beetroot Soup
A surprising combination but the lovely vibrant pink colour is great.
Servings: 4 People
Equipment
- Large Saucepan, stick blender
Ingredients
- 500 grams Beetroot
- 3 Bay leaves
- Fresh Oregano
- 30 ml Cold Pressed Olive Oil
- 1 medium Onion - Red finely chopped
- 700 ml Vegetable Stock
- 1 400 ml can Coconut Milk
- Black ground Pepper to taste
- Fresh Parsley - Flat-leaf finely chopped to garnish
Instructions
- In a large saucepan, cook the beetroot in salted water with the bay leaves and Oregano for about 50 - 60 minutes
- Take off the heat and let cool in the water. When cool enough to handle, peel and roughtly chop.
- Heat the olive oil in a large saucepan over a medium heat and sweat the onion for 3 - 4 minutes Add the beetroot and toss in the oil. Add the stock and simmer uncovered for 15 minutes.
- Add the coconut milk and simmer, uncovered for 2 - 3 minutes.
- Season to taste and take off the heat.
- With your stick blender, puree until smooth.
- Spoon into serving bowls and garnish with the fresh parsledy.
