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Beetroot Soup with Blood Orange and Coconut


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  • Total Time: 1 hour 10 mins
  • Yield: 3 1x

Ingredients

Units Scale
  • 3 medium beets
  • 2 cups of veggie broth or water
  • 1 blood orange
  • 2 tbsp coconut cream
  • 2 cloves of garlic
  • 1 tsp thyme
  • salt, pepper


Instructions

  1. Roast the whole beets with the skins on at 200°C for about an hour. Once they are soft, set them aside to cool.
  2. Peel the skins of the beets off, cut them roughly and add to your blender. Add the crushed garlic cloves, a juice of a blood orange and all the other ingredients and blend until smooth.
  3. Pour the soup into a sauce pan and heat it up a bit. Serve warm. Enjoy!

Notes

The bitterness in oranges is caused by something called Limonin. It is not present in the oranges but forms after a few hours the orange was squeezed and can be accelerated by heat too. To make sure your soup won’t be bitter use freshly squeezed juice and try to warm up the soup just until the right temperature or add the (cold) juice to the already warm.

  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Soup