Warming Beetroot, Coconut and Garlic Soup

It is my dream that one day we will live in the countryside and I will have a vegetable patch where I can grow an abundance of fruits, herbs and vegetables. Living in the city its not quite so easy. We have a lovely little garden, but being 90% stone, with only a small border it only really allows for so much. I was brought up in the middle of the Welsh countryside, we had fields to run around, an orchard and almost every vegetable we ate was from my dads vegetable patch. Looking back it was such an idyll, now something I aspire to and now look back on and appreciate so much. As much as I love city life, I really am yearning for the countryside and a more rural lifestyle.

As the dark nights are drawing in fast and the temperature steadily dropping I have been spending a lot of time making warming soups for us both. For me there is nothing more delicious then a great big bowl of flavour packed soup. It fills you up, warms you up and gives you a jolly big dose of vitamins and nutrients. The soup I am about to share is one of my very favourites- not only because it is the most beautiful colour, but its also incredibly easy to make and a one pot dish.

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What you need:
To serve 4

*600g Raw uncooked beetroot (about 3), peeled and cut in to 1/4 inch cubes
*2 large garlic cloves (20g), chopped finely
*1 tsp coconut oil
*2 tsp paprika
*2 tsp cumin
*600ml litre vegetable stock (if you don’t have veg stock, use 1 veg stock cube in 600 ml water)
*1 tsp salt
*1tsp pepper
*1 can coconut milk (400ml)
*1 red onion (large) or 2 small, chopped finely

Directions:

  • In to a deep pan place the coconut oil over high heat. Once fully melted and hot add the garlic and onion and fry off until soft/ golden brown
  • Add in the spices and continue to fry off for 2-3 minutes- stirring with a wooden spoon
  • Add in the beetroot cubes and fully coat in to the spice/ onion/ garlic mix, fry for further 3 minutes
  • Add in the 600ml vegetable stock, salt, pepper and bring to boil for a few minutes before reducing to a simmer for around 40 minutes or until the beetroot are fork tender
  • Using a hand blender blend until smooth
  • Place back in the pan over low heat and add 1 can coconut milk
  • Garnish and serve straight away, freeze or leave in the fridge for up to 5 days in a air tight container (note: the flavours get better the longer you leave it)

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I thought I had the perfect shot…. then realised someone else had taken the limelight!

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2 thoughts on “Warming Beetroot, Coconut and Garlic Soup

  1. Greetings Emi. I think beets are so under-rated in the US. I personally love them. I am allergic to garlic (in any form) I can use shallots however. Sounds super delicious. I too love making soups. I can relate to your desire to be more rural. I do have a garden, herbs and fruits (citrus) and vegetables and it is wonderful to go out and pick a few bananas or lemons, etc. I hope one day you will have want you really want in a homestead!!! I just bet you will. Your USA friend and Tk Bud too. Cheryl

    • Hi Cheryl, you always are so kind and make me smile! I will hold on to that hope- and keep pursuing my rural idyll! It sounds like you have it in abundance- I am very envious. I have met a few people recently who are allergic to garlic- how frustrating- but there are so many great substitutes, like shallots :o) I do love Beetroot, it is amazing and quite underrated here in the Uk too…more for us to eat and enjoy, I suppose!

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