Beetroot Soup Recipe
This warming Beetroot Soup is bright enough to put a smile on your face, super tasty and a great healthy lunch idea. Gluten free and vegan, and freezer-friendly too!
Servings: 2
Equipment
Ingredients
- 4 pre-cooked beetroots
- 300 g potatoes
- 1 red onion
- 400 ml gluten free vegetable stock (or chicken stock)
- 200 ml full-fat coconut milk
- 0.5 tsp garlic powder
- 0.5 tsp chilli flakes
- 1 tsp cumin
- 0.5 tbsp coconut oil (or other oil of choice, for frying)
- Pinch salt
Instructions
- Peel the potatoes and chop them into small cubes. Using gloves to avoid staining your fingers, chop the beetroot into similar size cubes. Peel and finely dice the onion.
- Add the coconut oil to a large pan and melt on a medium heat. Then add the potato and onion, plus the chilli, garlic, cumin and salt. Stir well on a medium heat for 2-3 minutes.
- Add the beetroot to the pan and stir for another couple of minutes. Then add the vegetable stock and coconut milk. Bring to the boil.
- Turn down to a gentle simmer, cover, and leave to simmer for 20 minutes.
- Remove from the heat and allow to cool slightly before blending and serving sprinkled with salt, pepper and extra chilli flakes.
Notes
- Storing: Any leftovers of this Beetroot Soup can be refrigerated and reheated, or frozen for up to 6 months.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this easy Beetroot Soup recipe should look.
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Nutrition
Serving: 2Servings | Calories: 443kcal | Carbohydrates: 54g | Protein: 9g | Fat: 25g
