If you've never tried beetroot soup, this recipe will win you over. Roasting it in the oven enhances its sweet and earthy flavour, and when combined with the creaminess of coconut milk and the spiced touch of ginger, the result is simply spectacular. This roasted beetroot soup is comforting, with a perfect balance of sweetness, freshness, and that little spicy kick that makes it special.
The best part is that, besides being delicious, it's very easy to prepare. You can serve it hot in the colder months or enjoy it warm on warmer days. And if you want to add an extra touch of freshness, a squeeze of lime at the end enhances all the flavours (though I personally love it served with a drizzle of yoghurt or mozzarella). Try it, and you'll see how it becomes one of your favourite soups!
Do you know the benefits of beetroot?
Beyond its flavour and stunning colour, beetroot is a great ally in the kitchen due to its high antioxidant and vitamin content. It is rich in betalains, natural pigments with anti-inflammatory properties, and folic acid, essential for cell regeneration. It also helps improve circulation and keep blood pressure in check thanks to its natural nitrate content.
In short, an ingredient full of benefits that also adds a special and different touch to any dish. Are you up for trying this soup?
If you're looking for a natural anti-inflammatory, this recipe combining beetroot and ginger is definitely worth considering.
How to prepare this recipe
Interestingly, the key element in this recipe isn't the stovetop but the oven! Roasted vegetables always enhance their flavour, intensify their nuances... and turn a simple soup into a spectacular creamy delight!
Thanks to the oven roasting, which perfectly cooks the ingredients, the final step in the pot is merely a formality to combine and concentrate the flavours. Today, we're using the Function 4 Pot from WMF, which allows for easy handling thanks to its cool-touch handles and ensures super-fast heat distribution, keeping your broth and soup hot in no time.
Ingredients
- 2 raw beetroots
- 1 tablespoon olive oil
- 1 red onion
- 2 garlic cloves
- 20 g ginger
- 125 ml vegetable broth
- 250 ml coconut milk
- 2 tsp ground cumin
- 1 tsp coriander seeds
- 2 tbsp white wine vinegar
- 1 sprig fresh coriander
- 1 lime
- Salt and pepper to taste
Preparation
- Preheat the oven to 220 °C.
- Wash the beetroots well and, without peeling them, cut them into large chunks.
- Finely chop the onion and garlic, grate the ginger, and grind the coriander seeds.
- Place the beetroots on a baking tray along with the onion, garlic, cumin, coriander, and ginger. Drizzle with olive oil and mix well to coat all the ingredients evenly.
- Roast for about 1 to 1.5 hours, stirring occasionally, until the beetroots are tender.
- Once the beetroots are soft, transfer them to a pot like the Function 4 from WMF, along with the spices and the rest of the ingredients: coconut milk, vegetable broth, and white wine vinegar. Simmer over low heat for 20 minutes (the vegetables have already cooked in the oven, so this step is just to blend the flavours and concentrate the liquids).
- Blend the soup with a hand blender or transfer it to the Master Line blender from WMF and blend until smooth.
- Adjust the seasoning with salt and pepper to taste.
- Serve the soup hot in bowls and garnish with a squeeze of lime juice, fresh coriander leaves, a bit of yoghurt (or coconut cream for a vegan version), pumpkin seeds, or even a pinch of chilli flakes.
