Author Notes
I have to admit I was surprised how much I liked this soup, I love beets and ginger, and beet and ginger juice but I didn’t imagine I would like it so much as a soup, but I loved it! It works really nicely with the black beans so I recommend including those and a sprinkle of fresh herbs and toasted seeds. Serve with greens or fresh bread. —Kali
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Ingredients
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1 tablespoon
coconut oil
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1
red onion, sliced
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2
cloves garlic, peeled & sliced
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1.5
inch ginger, peeled & sliced
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550 grams
beetroot, cleaned & trimmed
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550 milliliters
filtered water
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200 milliliters
coconut milk
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salt & pepper to taste
-
300 grams
black beans, cooked & drained
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small handful
fresh coriander
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2 tablespoons
toasted mixed seeds
Directions
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Sweat your onions in a large pan for a few minutes until soft, add the garlic and ginger. Grate or finely chop your beetroot , add to the pan and cover with your stock or water. Simmer for about 10 minutes until the beetroot is tender. Blend with the coconut milk until smooth add salt and pepper to taste.
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Serve with a spoonful of cooked black beans, a sprinkle of fresh herbs and toasted seeds.
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