Beet, Ginger, and Coconut Milk Soup

Ingredients for Beet, Ginger, and Coconut Milk Soup

• 1 tablespoon olive oil

• 1 large yellow onion, diced

• 3 cloves garlic, finely chopped

• 1 tablespoon finely chopped ginger

• 3 large red beets, peeled and cut into 1/4-inch pieces

• 1200ml vegetable stock, divided

• 1 can (400g) low-fat coconut milk

• 1/2 teaspoons fine sea salt

• 1/4 teaspoons freshly ground black pepper

• Parsley (optional)

• Canned julienned beets (optional)

• Crusty bread (optional)

How to make Beet, Ginger, and Coconut Milk Soup

In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 950ml stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 240ml stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.