Vegan Beetroot Soup

Name: Vegan Beetroot Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Vegan
Ingredients: 800g beetroot, diced; 2 apples, peeled and diced; 1 large onion, diced; 3 cloves garlic, minced; 2cm fresh ginger, minced; 400ml coconut milk; 600ml vegetable stock; 2 tbsp apple cider vinegar; 3 tbsp olive oil; coconut cream and dill to serve

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.

Total time

60 min

Prep

15 min

Cook

45 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

800gbeetroot, diced

2apples, peeled and diced

1large onion, diced

3 clovesgarlic, minced

2cmfresh ginger, minced

400mlcoconut milk

600mlvegetable stock

2 tbspapple cider vinegar

3 tbspolive oil

coconut cream and dillto serve

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.

Calories

478

Protein

6.9g

Fat

34.8g

Carbs

42.9g

Fiber

10.6g

Sodium

744mg

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