Beetroot and coconut soup

3rd April 2020 0 Comments

  • Serves: 4
  • Cooks in : 3 hours
  • Difficulty: Easy

Enjoy right away, but can also be frozen for a treat later!


Beetroot & coconut soup

  • • 1kg fresh beetroot
  • • 60ml vegetable oil
  • • 1 large onion, peeled and roughly chopped
  • • 2 cloves of garlic, crushed
  • • 1 large potato, peeled and diced
  • • 12 sprigs of thyme
  • • 60g salted butter
  • • 500ml vegetable stock
  • • 1 tin of coconut milk

Sweet potato croutons

  • • 1 sweet potato
  • • 3 tablespoons of cornflour


  1. Preheat the oven to 150°C.
  2. Wrap beetroot in tin foil and roast in the oven for 1.5 hours until the beetroot is soft.
  3. Once cooked peel the beetroot and roughly chop.
  4. In a large pan add the vegetable oil and onion, sweat over a medium heat, add the garlic and cook both until translucent.
  5. Add potato and thyme to pan, add the butter and gently sauté on a low heat so the potato can absorb all the released sugars from the onions.
  6. Add the beetroot, vegetable stock and coconut milk and bring to the boil, reduce to a simmer and leave to simmer for 10 minutes.
  7. Use a hand blender until smooth.
  8. Taste and season to your liking.
  9. To make the sweet potato croutons dice sweet potato into 1 cm cubes, blanch in boiling water until just cooked (approximately 8 min), then drain and dry.
  10. Toss sweet potato dices through the cornflour and shallow fry. Add the croutons to garnish the soup.
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