Beets & Coconut Soup

Enjoy this delicious and nutritious soup as we are approaching colders days of winter.beets and coconut both have very antiinflamatory properties which is also a remedy of achy joints. (Serves 4)


3 large beets; peeled and cut into 1″ chunks
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
4 cups vegetable stock
1 can coconut milk (approx. 400 ml)
1 tablespoon olive oil
1 tablespoon shredded unsweetened coconut, toasted
sea salt and freshly ground pepper to taste


    1. In a large pot, heat olive oil over medium heat.
    2. Add onion and garlic and sauté for five minutes. Add ginger and cook for another 5 minutes, stirring often.
    3. Add vegetable stock and beets and bring to a boil. Cover, lower heat and let simmer for approx. 20-30 minutes, or until beets are tender.
    4. Using a handheld blender, purée the soup.
    5. Add coconut milk, salt and pepper and stir.
    6. Serve in bowls, and garnish with toasted shredded coconut.
    7. Enjoy with kamut or whole grain bread.
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