I find the human palate an amazing thing – some people just eat anything that’s put in front of them and others are a little more discerning (sounds so much more classy than ‘fussy’). You might be surprised that I actually fit into the second category here. With age, I’ve certainly broadened my culinary horizons – largely due to my ‘eat anything at all’ husband, no matter how unusual. Also, as we have travelled a fair bit, sometimes I’ve had to venture outside of my comfort zone and try new and sometimes unrecognisable things (and mostly I’ve been pleasantly surprised).
My son is just like his father – if he eats a prawn, he crunches the head and all. Recently, he couldn’t understand why he couldn’t eat the head off a sardine (yuk)! My daughter, on the other hand, is like me, a little more cautious.Which brings me to this soup, because she can really be quite picky with cooked beetroot (raw and fermented is fine though). However, this Beetroot, Coconut and Ginger soup has such a beautiful, velvety flavour that has been enough for her to accept it in its cooked form.
So before you flick away from this recipe thinking the kids or hubby will never eat this, I’d really encourage you to consider giving it a go.
Beetroot is a rich source of fibre and many valuable and protective nutrients. It is a unique source of betaine, a nutrient that is known to help protect against inflammation, support liver detoxification, improve vascular risk factors, enhance (sports) performance and is likely to help prevent numerous chronic diseases. Coupled with the anti-inflammatory herbs ginger and turmeric and immune supporting coconut, this is one very nourishing soup.
2 tablespoons (approx.) butter, ghee or extra virgin olive oil
2 brown onions, peeled and roughly diced
3-4 cloves of garlic, peeled and chopped
2 heaped tablespoons of fresh ginger, peeled and finely chopped
1 teaspoon fresh grated turmeric (½ teaspoon if using dry)
3 medium beetroot (mine were about the size of a tennis ball), peeled and cut into roughly the same sized pieces
2 large carrots, diced
1 green apple, peeled and diced
720ml (3 cups) of chicken broth (stock) or vegetable stock
Good pinch of sea salt and black pepper, to taste
270ml can of coconut milk
Parsley and lemon wedges to serve
Use ghee or olive oil to sauté.
Vegetarian and vegan
Choose ghee or olive oil to sauté and vegetable stock.
Love to hear your feedback on this slightly unusual soup. Post a comment below.
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