How To Make Beetroot Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 medium-sized beetroots, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant.
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Add the diced beetroots to the pot and cook for about 5 minutes, stirring occasionally.
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Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 30-35 minutes, or until the beetroots are tender.
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Remove the pot from the heat and allow it to cool slightly. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
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Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
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Put the pot back on the heat and simmer for an additional 5 minutes.
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Serve the beetroot soup hot, garnished with fresh parsley.
Nutrition
- Calories : 176kcal
- Total Fat : 10g
- Saturated Fat : 7g
- Sodium : 785mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 13g
- Protein : 3g
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