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Beetroot-coconut soup

Beetroot is a difficult topic for some, but you can hardly ignore the fantastic nutritional values. Not just a few calories, namely 41kcal / 100g, speak for the red tuber. It also provides valuable minerals such as magnesium, iron and zinc. In addition, vitamin B1, vitamin B6, vitamin C, but also folic acid and beta-carotene are included. -And that’s not even all of the nutrients worth mentioning!

We think it is just right to call it a nutrient bomb and it should really be on everyones menu more often.

Our beetroot-coconut soup is a really tasty option. Just try it out and be amazed how great the flavors combine here!

Beetroot – coconut soup

Cook Time45 minutes
Course: Hauptgericht, Suppe
Servings: 2
Author: Malgosia


  • 400 g fresh beetroot
  • 2 medium-sized potatoes
  • 1 red onion
  • 1 tbsp lemon juice
  • 400 ml coconut milk
  • 1 teaspoon salt
  • 1 tbsp olive oil
  • vegetable creme fraiche (optional)
  • flat leaf parsley (optional)


  • Peel the onion and cut into large pieces. Since everything is pureed at the end, it doesn't have to be chopped very finely.
  • Heat the oil in a saucepan and fry the onions in it for 2-3 minutes.
  • In the meantime, peel the beetroot and potatoes and cut them into slices. Add to the onions and fry for another 2 minutes.
  • Deglaze with the coconut milk, add 400 ml of water and season with salt.
  • Cook for 20-25 minutes until soft, depending on the size of the beetroot and potato pieces.
  • At the end of the cooking time, puree everything well and add lemon juice.
  • Also tastes good with a little creme fraiche and fresh parsley on top.


It is best to use gloves when processing the beetroot to avoid discoloration.

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