Go Back
–+ servings
Print Recipe

Coconut Beetroot Soup

A surprising combination but the lovely vibrant pink colour is great.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Course: Soup
Cuisine: Paleo
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.