Beetroot, Lemon & Coconut Soup
By OcadoLifeA gloriously veg-filled and vibrant one-pot dinner topped with brazil nuts and thyme.Time and servings
Total time
Servings
Cooking time
Ingredients
9 total- 500 g of beetroot, uncooked, peeled and chopped into 2cm cubes
- 20 g of fresh thyme,10g tied in a bundle, plus 10g for the garnish
- 4 slices of crusty bread
- 500 ml of vegetable stock
- 400 ml of coconut milk
- 1 handful of brazil nuts, chopped
- 1 onion, chopped
- 1 lemon, zest and juice
- 2 tbsp of olive oil, plus a drizzle for the garnish
Method
7 stepsStep 1
Gently sauté the onion with the olive or coconut oil in a large heavy-bottomed pan for 5 mins.
Step 2
Add the chopped beetroot and the tied lemon thyme and cook for 1 min.
Step 3
Add the stock, coconut milk, lemon zest and juice, with a good pinch of salt and pepper.
Step 4
Bring to the boil then turn down to simmer for around 20 mins, until the beetroot is cooked.
Step 5
Carefully remove the lemon thyme.
Step 6
Take the soup off the heat and pulse until smooth, using a stick blender.
Step 7
Serve into bowls and top with the leaves of the extra lemon thyme, the brazil nuts, a swirl of oil and a twist of black pepper to finish. Serve with fresh crusty bread.