Beetroot Coconut Cream Soup with Croutons and Sprouts

Name: Beetroot Coconut Cream Soup with Croutons and Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500 grams Beetroot; 1 Onion; 2 cloves Garlic; 750 milliliters Vegetable Broth; 200 milliliters Coconut Milk; 2 tablespoons Olive Oil; 1 bunch Sprouts; 1 pinch Salt; 1 pinch Black Pepper; Bread

40 min·91 Views

Flora Petrova

352 Recipes

A vibrant and creamy soup featuring the earthy sweetness of beetroot perfectly balanced by the richness of coconut milk. Served with crunchy homemade croutons and a fresh mix of sprouts for delightful texture and flavour contrast.

Allergens

Vegan

Vegetarian

Pescatarian

Halal

Lactose-Free

Gluten-Free

1,912kcal

4 Portions · 1,864 g

Protein

57 g

Carbohydrates

257 g

Fat

61 g

Fiber

55 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Beetroot500 grams
Onion1
Garlic2 cloves
Vegetable Broth750 milliliters
Coconut Milk200 milliliters
Olive Oil2 tablespoons
Sprouts1 bunch
Salt1 pinch
Black Pepper1 pinch
Bread

Prepare the Soup Base

1
Peel and roughly chop the beetroot, onion, and garlic.
2
Heat the olive oil in a large pot or saucepan over medium heat.
3
Add the chopped onion and cook for about 5-7 minutes until softened, but not browned.
7 min
4
Stir in the chopped garlic, season with salt, and cook for another minute until fragrant.
5
Add the chopped beetroot and vegetable broth to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the beetroot is tender when pierced with a fork.
25 min

Make the Croutons

6
While the soup is simmering, cut the bread slices into small cubes.
7
Heat a little olive oil (or butter) in a frying pan over medium heat, or preheat your oven to 180°C.
8
If using a pan, add the bread cubes, season with salt, black pepper, rgarlic powder, and other spices to your liking, and cook, stirring occasionally, until golden brown and crispy. If using the oven, toss the bread cubes with olive oil and spread on a baking sheet. Bake for 10-15 minutes, flipping halfway, until golden and crunchy.
15 min
9
Set the croutons aside.

Finish and Serve

10
Once the beetroot is tender, remove the pot from the heat.
11
Carefully blend the soup until completely smooth using an immersion blender or by transferring it in batches to a regular blender.
12
Return the soup to the pot (if using a regular blender) and stir in the coconut milk. Heat gently, but do not boil.
13
Season the soup with salt and pepper to taste. Add more if needed.
14
Ladle the hot soup into bowls. Top generously with the homemade croutons and a sprinkle of fresh sprouts.
15
Enjoy this super delicious Beetroot Coconut Cream Soup. It's a colourful and comforting dish perfect for any time of year!

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