Oven-Roasted Beet Soup With Coconut – a delicious recipe with Beets, Salt, stalks Celery, Onion, Olive Oil, Vegetable Stock. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 200u00b0C or 400u00b0F.
2
Wash and peel beets. Cut into chunks and place on a baking tray lined with baking paper (or tin foil). Drizzle with olive oil and season with salt and pepper. Place tray in the oven and bake for 30 minutes, stirring the beets around halfway into cooking.
3
Meanwhile, wash and dice celery. Peel and dice the onion. In a larger pot, heat oil and throw in diced celery and onion. Saute for 15 minutes.
4
Take the beets out of the oven and throw them in the pot. Pour in vegetable stock, cover and bring to a boil. Reduce the heat and simmer for about 5 minutes.
5
Turn off the heat and let the soup cool down for 5-10 minutes before pureeing. Finally, pour in coconut milk and stir well.
6
Add lemon juice and taste. If you like its taste, you are done. If not, add more lemon (or seasoning).
7
Serve warm.
196
kcal
Calories
14
g
Fat
12
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 500 grams Beets, Salt And Pepper, to taste, 2 stalks Celery, 1 Onion, and more.
Yes, Oven-Roasted Beet Soup With Coconut falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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