Beetroot soup

by Kam


When I looked into my fridge today morning and spotted four sad beetroots, lying all forgotten in the vegetable compartment, lunch was set. The color of these beets stuns me very time so whats better as to make a beautiful soup with them to enjoy that color even more. It turned out deliciously creamy and light and was a feast for the eyes. Colours of nature are just the most beautiful! I served this soup with some homemade corn bread.

Have a happy day you all!!


Beetroot soup

Servings 4 -6


  • 4 medium-sized beetroots, cubed
  • 4 medium-sized potatoes, cubed
  • 1 large onion, chopped
  • 400 ml coconut milk
  • 1 tsp black mustard seeds
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • Salt and black pepper
  • 1 l vegetable broth
  • fresh cilantro leaves for garnishing


  1. Heat olive oil in a pot and add mustard seeds.When they start to splutter add onions and fry until translucent.
  2. Add beetroots and potatoes and fry for a couple of minutes. Add vegetable broth and bring to a boil. Cover and let simmer until beetroots and potatoes are almost tender. Add spices, coconut milk and apple cider vinegar. Simmer for 5 more minutes. Take off of heat and blend with a hand blender or regular blender until creamy. Serve in soup bowl and garnish with some fresh cilantro.
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