This soup has been shared with us by beetroot lover Sophia Handschuh from Thermomix Baking Blogger. We know it's a hit when our testing team have already made it multiple times before sending in the feedback, because they have enjoyed it so much! The great news for this one is that it is a lovely meal for two, but it can easily be doubled as well. Roasting the beetroot beforehand makes the soup more savoury and well rounded.
Recipe Tester Feedback: “Wholesome and healthy, sweet and tasty, hot pink!" - Erika
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 35 minutes
Can be frozen
You will need:
- beetroot - 500g, scrubbed, topped, tailed and chopped into bite-size chunks
- olive oil - 30g
- leek - 1, roughly chopped
- celery - 2 stalks, roughly chopped
- ginger - 30g, fresh, peeled and roughly chopped
- vegetable stock - 1L, liquid, or good quality stock of choice
- lemon juice - 20g
- coconut milk - 400g tin
- fresh dill - small handful, leaves
- Preheat the oven to 200C. Line a baking tray with baking paper.
- Place the prepared and chopped beetroot (500g) on the tray. Toss with olive oil (15g only) and roast in the oven for 30 minutes.
- Meanwhile, add the chopped leek (1), chopped celery stalks (2) and peeled and chopped fresh ginger (30g) to the bowl. Chop Speed 5 / 3 seconds. Scrape down sides.
- Add the remaining olive oil (15g) to the bowl. Program 10 minutes / Steaming Temperature / Speed 1, measuring cap off.
- Add the cooked beetroot and liquid stock (1L) to the bowl. You will be adding another 420g of liquid to the bowl in the next step so ensure that you stay well below the maximum fill line. Program 5 minutes / Steaming Temperature / Speed 1, measuring cap on.
- Once cooked, add the lemon juice (20g) and coconut milk (400g tin) to the bowl. Blend by starting at Speed 5 and gradually increasing the speed to Speed 9 until completely smooth, measuring cap on. Please read your machine’s user manual for the correct method of safely blending soups as each machine varies.
- Garnish with the dill (small handful) and serve immediately.