Vegan Beet Soup with Coconut Milk & Ginger
Vegan beetroot soup is a light and healthy dish. A colorful and satisfying velvety texture, characterized by the sweet flavor of the vegetable and made even tastier by the addition of ginger and coconut milk.
Servings: 4 people
Calories: 360kcal
Equipment
- hand blender
Ingredients
- 2 medium beets
- 1 medium onion
- 2-3 cloves garlic
- 1 tbsp ginger grated
- 2-3 tbsp olive oil
- 1 can coconut milk
- 1 tsp garlic powder
- 1 tbsp toasted almonds optional, for serving
Instructions
- Peel the onion, garlic, and ginger. Finely mince the onion and the garlic and grate the ginger
- Heat up the olive oil in a soup pan, once hot, add the minced vegetables and diminish the heat/flame to low. Let them sautee nicely
- Peel the beets and grate them. Add the grated beet to the other sauteing veggies. Let the beet cook for about 5 minutes
- Pour 1 cup of vegetable stock or water. Mix and let simmer everything for another 5 minutes
- Use a hand blender to smoothen out the texture and pour in the coconut oil
- Season with salt, garlic powder, and a bit of ground pepper. Stir everything and put it back on the stove for it to reach the boiling point
- Serve with croutons or toasted nuts
Nutrition
Calories: 360kcal | Carbohydrates: 18g | Protein: 5g | Fat: 32g | Saturated Fat: 22g | Sodium: 83mg | Potassium: 619mg | Fiber: 5g | Sugar: 10g | Vitamin A: 29IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 3mg