Beetroot Coconut Ginger Soup

My whole family have all come to love this Beetroot Coconut Ginger Soup – not only is it a delicious combination of flavours, it’s incredibly nourishing and truly food as medicine!

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, so 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.

Health Benefits

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 nutrition packed soup.

Ingredients

This healthy beet soup recipe uses simple, whole ingredients like fresh beetroot, carrots, apple, and ginger. Combined with stock and coconut milk, the ingredients come together to create a rich, delicious soup.

How to make beetroot soup

Start by sautéing the onion, garlic and ginger in a large saucepan until soft, then add the turmeric, beetroot, carrot, and apple along with your chosen stock. Simmer everything over a medium heat until tender, then blend with coconut milk until smooth.

Serving suggestions and how to store

Serve this gluten-free, healthy beetroot soup with a generous drizzle of coconut milk, fresh parsley, and lemon wedges. It pairs beautifully with a slice of crusty sourdough bread. Store any leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Vary beetroot coconut ginger soup suit your dietary needs

For a dairy-free option, use ghee or olive oil instead of butter. To make it vegetarian or vegan, opt for vegetable stock and olive oil for sautéing. If you’re avoiding onions and garlic, try fennel and a pinch of chili flakes for a fresh twist.

For more delicious, easy to make, nourishing soups, click HERE.

Beetroot, Coconut and Ginger soup

Prep 15 minutes minutes

Cook 25 minutes minutes

Total 40 minutes minutes

Serves: 4

This beetroot, coconut, and ginger soup is a vibrant, delicious soup that’s as nutritious as it is delicious. The combination of earthy beets, creamy coconut milk, and a zingy hit of ginger makes it a warming soup with a hint of sweetness and spice.

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Ingredients

• 2 tbsp butter, ghee or olive oil
• 2 onion/s -peeled & roughly diced
• 3 clove/s garlic -peeled & chopped
• 2 tbsp ginger root - peeled & finely grated
• 3 beetroot (medium)
• 1 tsp fresh turmeric root -grated (½ teaspoon if using dry)
• 2 carrot/s - diced
• 1 green apple - peeled & diced
• 720 ml chicken broth or stock (3 cups) or vegetable stock
• Sea salt and freshly ground black pepper - to taste
• 270 ml canned coconut milk
• ¼ bunch/s flat leaf parsley - chopped, to serve
• 1 lemon/s - wedges, to serve

Method

• In a medium sized pot, heat your butter, ghee or olive oil over a low heat and add the onion, garlic and ginger. Sauté gently for 10 minutes (do not brown).
• Peel and cut the beetroot into roughly the same sized pieces.
• Add to the pot with the turmeric, carrot, apple, stock and season well. Bring to the boil and then reduce to a slow simmer for about 15 minutes or until the beetroot is tender (when a fork can poke it easily).
• Allow to cool a little and place in a high-speed blender or food processor with the coconut milk (reserving ¼ can to serve). Blend (puree) until smooth and creamy. Taste and adjust the seasoning if necessary.
• If you have particularly earthy beets, you can add a teaspoon or two of sweetener (maple syrup or rice malt syrup) to counterbalance it.
• Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).

Themomix method

• Place your ginger and garlic in the TMX and chop 5 seconds, speed 5.
• Add the onions and chop 5 seconds, speed 5.
• Add the butter, ghee or olive oil and saute 3 minutes, 100, speed 1.
• Add the turmeric, beetroot and carrot, apple and chop further, 5 seconds, speed 4.
• Add the stock, seasoning and cook 15 minutes, temp 100, speed 2.
• Remove the lid and allow to cool for a few minutes. Add the coconut milk (reserving ¼ can to serve) and puree 20 seconds, speed 7.
• Taste and adjust the seasoning if necessary. If you have particularly earthy beets, you can add a teaspoon or two of sweetener (coconut syrup or rice malt syrup) to counterbalance it
• Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).

Make-ahead

• Re-heat in a pot over a low heat until just hot.

Store

• Store in an airtight container in the fridge or freezer.

Variations

Dairy-free

Use ghee or olive oil to sauté.

Vegetarian and vegan

Choose ghee or olive oil to sauté and vegetable stock.

Onion and garlic free

Replace the onion with a bulb of fennel, diced, and a pinch of chilli flakes.

 

Love to hear your feedback on this slightly unusual soup. Post a comment below.

Course: Soup

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