Beet Soup

You might expect a red beet soup with apples and coconut milk to taste quite unique, and you wouldn’t be wrong. This is an unusual soup but chock full of flavor. Give it a try! Many consider red beetroot a superfood – it’s full of fibre, iron and magnesium. Red beets 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’re having guests over and have other dishes to prepare, this soup is ideal as it takes care of itself.

Whether as an appetiser, 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?

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes


Servings: 4 people
  • 1 tbsp
    olive oil
  • 4
    raw beetroots
  • 2
    apples green
  • 3 cloves of
  • 2 cm piece of
  • 1
  • 2 tsp
    cumin powder
  • 3 cups
    vegetable stock
  • 1
  • 1 handful
    fresh parsley
  • 1 cup
    coconut milk


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

  2. Peel the carrot and one apple and cut them into cubes as well. Chop the garlic finely and grate the ginger.
  3. Heat up some olive oil in a pot and fry the carrot together with the ginger and garlic. After five minutes, add the apple cubes and the cumin powder. Fry everything for another two minutes.

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

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

Difficulty: level 2 (average)
Cooking time: 30-45 minutes
Season: autumn, spring, summer
Number ingredients: 10-15 ingredients
Taste: creamy, fresh
Preparation method: cooking, pureeing
Type of dish: soup

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