Warming beetroot soup with coconut milk

Warming beetroot soup with coconut milk: a creamy recipe with beetroot, apple, onion and lemon juice – mild, full of flavour and pleasantly satisfying.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 180 kcal per serving
• Protein: 3 g
• Fat: 12 g
• Carbs: 14 g

Ingredients

• 500 g beetroot
• 1 apple
• 1 onion
• 200 ml coconut milk
• 400 ml vegetable stock
• 1 tbsp olive oil
• 1 tsp lemon juice

Method

You’ll need: saucepan · stick blender · chopping board · knife · ladle

1. Peel the beetroot and roughly dice it with the apple and onion. Wear gloves to keep your hands clean.
2. Heat the olive oil in a large saucepan and cook the onion until soft and translucent.
3. Add the beetroot and apple and cook briefly for 2–3 min. Then pour in the vegetable stock and coconut milk and bring everything to the boil.
4. Let the soup simmer gently, covered, until the beetroot is soft.
5. Blend everything until the soup is smooth. Season with salt, pepper and lemon juice.
6. Ladle the soup into bowls and serve with a few drops of coconut milk if you like.

Good to know

This soup is simple, creamy and just right for cold days. The sweetness is gentle, the seasoning restrained, and the result pleasantly well-rounded.

Swaps

Apple → pear (similarly mild, slightly softer flavour) | coconut milk → cashew butter with water (more unsaturated fatty acids, a little more protein) | lemon → orange juice (milder acidity, also adds a little vitamin C)

Allergens

The recipe is naturally dairy-free and gluten-free if you choose the vegetable stock accordingly; mildly seasoned, the soup suits children, and during pregnancy well-cooked beetroot is not a concern.

Dairy-free recipes