Beetroot and coconut milk soup


Course: Soup
Servings for  4  persons
Calories per Serving: 99kcal


  • Beetroot  400 g
  • Onion   40 g
  • Ginger   15 g
  • Rapeseed oil  1 tbsp
  • Vegetable stock  500 ml
  • Coconut milk   200 ml
  • Vinegar   2 tbsp
  • Ground cinnamon    ½  tsp
  • Finely chopped dill  2 tbsp
  • Salt, pepper 


  • If necessary, peel and coarsely dice the beetroot. Peel the onion and ginger and chop into small pieces. Heat the oil in a saucepan and sauté the onions. Add the beetroot and ginger and sauté them. Add the vegetable stock and cook with the lid on for 15 minutes until soft. 
    Puree the soup and add coconut milk and vinegar. Simmer for another 5 minutes. Season with salt, cinnamon, dill and pepper. 
    TIP: Beetroot is also available in vacuum packs. 

Nutritional values per Serving

Calories: 99kcalProtein: 2.2gPhenylalanine: 49mgTyrosine: 91mgLeucine: 97mgMethionine: 12mg
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