• brunch

  • inbetween

  • lunch

  • starter

Beetroot Soup

Votes: 5
Rating: 3.2
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Image source: VeggieApp

You might expect a red beetroot soup which combines apples and coconut milk to taste quite unique, and you wouldn’t be wrong. This is an unusual soup which is full of flavour. Give it a try!Many consider red beetroot a superfood – it’s full of fibre, iron and magnesium. Red beetroots get their distinctive colour from a pigment called betanin, known for its antioxidant qualities.

Simple but stupendous beetroot soup

This recipe is very easy to make. You simply need to chop up all the ingredients and let everything simmer in a pot. If you have guests and other dishes to prepare, this soup is ideal as it takes care of itself.

Whether as an appetizer, a lunch or as a complete meal, soup always fits the bill. We have many more soup recipes for you to discover. Why not give bell pepper and sun-dried tomato soup a try too?



1 tbsp.olive oil
4 raw beetroots
2 apples green
3 cloves ofgarlic
2 cmginger
1 carrot
2 tsp.cumin powder
750 mlvegetable stock
1 lemon
1 handfulfresh parsley
200 mlcoconut milk

instructions15 minutes

  1. 1

    Peel the beetroots and cut them into cubes of about 1.5 cm. Set aside.

  2. 2

    Peel the carrot and one apple and cut them into cubes as well. Chop the garlic finely and grate the ginger.

  3. 3

    Heat up some olive oil in a pot and fry the carrot together with the ginger and garlic. After 5 minutes, add the apple cubes and the cumin powder. Fry everything for another 2 minutes.

  4. 4

    In the meantime, make a vegetable stock. Add the beetroot cubes, as well as the fried carrots, ginger and garlic, to the stock and bring everything to the boil.

  5. 5

    Stir occasionally and check if more stock must be added. Let it simmer on a low heat for about 25 minutes until the vegetables are cooked.

  6. 6

    When all the vegetables are cooked, you can puree the soup with three-quarters of the coconut milk. Let the mixture simmer for a while.

  7. 7

    Cut the remaining unpeeled apple into small 0.5cm cubes. Add them to a bowl together with the remaining coconut milk and the chopped parsley.

  8. 8

    Serve the soup topped with a spoonful of the coconut-apple-parsley mixture and a lemon wedge. Season with salt and pepper.

Ingredientsapples, carrot, coconut milk, cumin powder, fresh parsley, garlic, ginger, lemon, olive oil, raw beetroots, vegetable stock
Coursesbrunch, inbetween, lunch, starter
Special Dietsfree from celery, free from sesame, gluten-free, lupin-free, mustard-free, no-added sugar, nut-free, peanut-free, soy-free
Difficultylevel 2 (average)
Cooking time30-45 minutes
Seasonautumn, spring, summer
Number ingredients10-15 ingredients
Tastecreamy, fresh
Preparation methodcooking, pureeing
Type of dishsoup
Otherssupermarket friendly

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