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!
Preparation time: 15 min + optional baking / cooking time for beets
Calories: 413
Protein: 3 g
Carbohydrates: 43 g
Fats: 30 g
Ingredients for beetroot cream soup with coconut milk:
- Beetroot 1 large or 2 medium pieces (200 g)
- Coconut milk 1/2 cup (100 g)
- Onion 1 small piece (50 g)
- Dried dates 2 medium pieces (20 g)
- Ginger about 2 cm piece (10 g)
- Lemon juice about 2-3 tablespoons (15 g)
- Coconut oil 1 teaspoon (5 g)
- Salt
- Pepper
Preparation of beetroot cream soup with coconut milk:
Step 1: 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.
Step 2: 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).
Step 3: 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.
Step 4: Then add the beetroot and fry for a moment, stirring from time to time.
Step 5: Add the coconut milk and heat for a moment, stirring constantly.
Step 6: 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.
Step 7: Transfer to a bowl.
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