Beet Soup with Coconut Milk recipe

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Ingredients

2 tablespoons coconut oil
½ large onion, chopped
3 cloves garlic, finely chopped
4 cups chicken stock
6 medium red beets - trimmed, peeled, and cut into cubes
1 (14 ounce) can coconut milk
1 tablespoon chopped fresh dill, or to taste
salt and ground black pepper to taste

Nutrition Info

261.2 calories
carbohydrate: 14.5 g
cholesterol: 0.6 mg
fat: 22.9 g
fiber: 4 g
protein: 4 g
saturatedFat: 19.7 g
servingSize: -
sodium: 667.8 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat coconut oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add chicken stock, beets, coconut milk, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until beets are fork-tender, about 20 minutes.

  2. Puree soup with an immersion blender until smooth. Stir in coconut milk, dill, salt, and pepper until combined.

Recipe Yield

5 servings

Recipe Note

This rich, dark pink soup is creamy with an earthy flavor. The coconut milk brings out the natural sweetness of the beets. Quick and easy to make. If you have leftover roasted beets, use them in this recipe to add more depth to the flavor. Cut down the beet cooking time to 10 minutes to heat through.

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