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Beetroot and Coconut Soup

 star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png5 stars based on 5 reviews

Beetroot and Coconut Soup

Beetroot and Coconut Soup

Chef

:Vicky Ratnani

Recipe Cook Time

:30 Minutes
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A great blend of delicate flavors of beetroot, coconut milk and lime.

Ingredients

  • 2 small onions, sliced

    Olive oil

    1 carrot, chopped

    1/2 tsp minced ginger

    1 green chilli, chopped

    1 lemongrass, chopped

    5-6 lime leaves

    1 beetroot, chopped

    1 Tbsp rice vinegar/ white vinegar/ white wine
     
    250 ml vegetable stock

    Season with salt and pepper

    1 small (about 200 ml) tetra pack of coconut milk

    1 Tbsp cream

Method

In a pot heat some olive oil and add the onions.

Add to that some minced ginger. Stir.

Add the green chillies, lemon grass, lime leaves and mix all well.

Add the beetroot now. Mix well.

Add some vinegar.

Add the stock now.

You can buy stock cubes from departmental stores or make stock at home too. You can add more veggies also if you wish to.

Adjust the stock according to your vegetables.

Add some salt and pepper.

Add the coconut milk and mix.

Let it simmer for about 10 minutes.

Then put in a blender and blend.

Add some cream and fresh herbs to garnish.

Key Ingredients: onion, olive oil, carrot, ginger, coconut milk, vegetable stock, cream, green chillies, lemongrass, beetroot, vinegar, salt, black pepper


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