Beetroot Coconut Soup
This vibrant beetroot soup is a hearty, healthy, and delicious dish perfect for any season. Packed with antioxidants, vitamins, and minerals, it’s a wholesome addition to your diet.

1 bowl
For 4 people
Difficulty
Easiest
Taste
Sweet
Health Benefits
Rich in Antioxidants: Beetroot is packed with betalains, which help combat oxidative stress and inflammation.
Supports Heart Health: Helps lower blood pressure due to its high nitrate content.
Aids Digestion: High in dietary fiber, which promotes gut health.
Boosts Energy Levels: Natural sugars and nitrates in beetroot enhance stamina and endurance.
Improves Skin Health: Antioxidants contribute to a glowing complexion.
110 kcal
in 165g
Protein:
2g
Fats:
5g
Carbs:
14g
Cholesterol:
0mg
Sodium, Na:
400mg
Potassium, K:
350mg
Beetroot Coconut Soup is a vibrant, creamy, and healthy dish perfect for boosting immunity and maintaining overall wellness. This soup combines the earthy flavor of beetroot with the creamy richness of coconut milk, creating a delightful blend of taste and nutrition. Packed with vitamins, minerals, and antioxidants, it's an excellent choice for a comforting meal.
Ingredients
4
4 pieces Beetroot
1 tablespoon Olive oil
4 pieces Garlic Cloves
Salt as per taste
3 cups Hot water
1 cup Coconut milk
Tips
Use fresh beetroot for the best flavor and nutritional value.
Do not use thick coconut milk as it can overpower the natural sweetness of the beetroot.
Adjust the soup’s consistency based on personal preference by adding water or coconut milk.
Adding a dash of black pepper can enhance the flavor profile.
Directions
Peel and cut the beetroot into small pieces for quicker cooking.
Heat a pressure cooker on medium flame. Add the olive oil, followed by the garlic. Sauté until the garlic becomes aromatic. Then, add the chopped beetroot and continue sautéing for 2-3 minutes.
Add salt and hot water to the pressure cooker. Cover it and cook for about 3 whistles. Turn off the heat and allow the pressure to release naturally.
Once the pressure has released, let the contents cool completely. Transfer the cooked beetroot along with the water into a blender and blend until smooth.
Pour the blended beetroot mixture into a saucepan. Add the coconut milk and stir well. Cook on medium heat for 5-7 minutes, adjusting the consistency with water if needed. Check the salt and adjust as per taste.
Serve the soup warm, garnished with a swirl of coconut milk or fresh herbs if desired.
Notes
People prone to kidney stones should consume beetroot in moderation due to its oxalate content.
Those on low-potassium diets or with specific health conditions should consult their doctor before including this soup in their diet.
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