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Vegan Beetroot Soup
A vibrant deep pink beetroot soup with apple, ginger and coconut milk — beautiful and earthy. Roasting the beetroot until tender before it goes into the soup concentrates its natural sweetness instead of leaving the soup tasting raw and earthy.
Ingredients
Instructions
Roast beetroot with olive oil at 200C for 35 minutes until tender.
Fry onion until soft, add garlic and ginger.
Add apple and cook 3 minutes.
Add roasted beetroot and stock.
Simmer 10 minutes.
Blend until very smooth.
Add coconut milk, vinegar and season generously.
Serve with a swirl of coconut cream and fresh dill.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
