Beetroot and coconut soup
This soup is a favourite amongst visitors to the centre, staff and volunteers. Grated ginger can add extra warmth of taste. You can also add a tin of butterbeans for extra protein and fibre.
Nutritional fact – Carrots are high in carotenoids and vitamin A.
Scroll down to see the recipe.
Beetroot and coconut soup
This soup is a favourite amongst visitors to the Centre, staff and volunteers.
Servings 4 - 6
Ingredients
- 1 tbsp olive oil
- 1 red onion peeled and chopped
- 1 clove garlic crushed
- 1 tsp ground cumin
- 1 tsp dried thyme or few sprigs of fresh
- 2 medium cooked beetroots chopped
- 1 1 carrot finely chopped
- 600 ml vegetable or chicken stock
- 400 ml tin of coconut milk
- Salt and black pepper to season
- Dash of balsamic vinegar or lemon juice
Instructions
- Gently soften the onions in oil.
- Add garlic, cumin and herbs and cook, stirring for a further five minutes.
- Add the vegetables to the pan and raise the heat, stirring well.
- Add the stock, coconut milk and simmer until the vegetables are soft, about 15-20 minutes.
- Once everything is cooked blend until smooth, season and finally add either a dash of vinegar or lemon juice.
Notes
Tip: Blend in a can of drained and rinsed white beans for added protein.