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  • Beetroot, Lemon & Coconut Soup
Beetroot, Lemon & Coconut Soup

Beetroot, Lemon & Coconut Soup

Brought to you by: OcadoLife
    4 serving
4.3 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A gloriously veg-filled and vibrant one-pot dinner topped with brazil nuts and thyme.
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Ingredients

  • 500g beetroot, uncooked, peeled and chopped into 2cm cubes
  • 500ml vegetable stock
  • 400ml coconut milk
  • 1 handful brazil nuts, chopped
  • 20g fresh thyme,10g tied in a bundle, plus 10g for the garnish
  • 1 onion, chopped
  • 1 lemon, zest and juice
  • 2 tbsp olive oil, plus a drizzle for the garnish
  • 4 slices crusty bread

Method

Step 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.

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