Beetroot cream soup with coconut milk is a healthy and delicious beet dish. How to make beet cream? Discover a simple recipe for beet cream with a hint of coconut!
Beetroot cream soup with coconut milk is a very aromatic and delicious cream soup.
For the preparation of the cream soup, you can use store-bought cooked beets or fresh ones, which you can cook or bake.
The main ingredient of the cream, the beetroot, is a treasure trove of vitamins and minerals, including: vitamin A, B vitamins, calcium, potassium, manganese, magnesium, copper, and sodium.
How to cook beetroot cream soup? Discover a simple recipe for beetroot cream with coconut milk!
Ingredients
Method
- To prepare the cream soup, you can use store-bought cooked beets or fresh ones, which you can cook or bake.BAKING: Preheat the oven to 200 degrees C. Wash the beets, dry them, and place them on a baking sheet lined with baking paper. Put in the oven and bake until soft, about 1 hour.COOKING: In a pot, place the washed beets and cover them with water. The water should reach a few centimeters above the beets. Bring to a boil and reduce the heat. Cook on medium heat under a lid until soft, about 1 hour.Cut the beets (cooled and peeled) into smaller pieces.
- Soak the dates in boiling water and set aside for 5-10 minutes. Adjust the amount of water to cover all the dates. Then drain and cut them into strips (remove any pits).
- Peel and finely chop the onion. Peel the ginger and grate it on a fine grater. In a saucepan, heat the oil. After a while, add the onion and ginger. Fry for a few minutes, stirring occasionally.
- Then add the beetroot and fry for a moment, stirring from time to time.
- Add the coconut milk and heat for a moment, stirring constantly.
- Then add the dates. Season to taste with salt, pepper, and lemon juice. Crush everything with a hand blender. Blend into a smooth and uniform mass. If necessary, add a little water.
- Transfer to a bowl.
