If you've never tried beetroot cream soup, this recipe will make you fall in love.Roasting it in the oven intensifies its sweet, earthy flavor, and when we combine it with the creaminess of coconut milk and the spicy touch of ginger, the result is simply spectacular. This roasted beetroot cream is a comforting soup, 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 cold months or enjoy it warm on warmer days. And if you want to add extra freshness, a splash of lime at the end brings out all the flavors (although for me, served with a drizzle of yogurt or mozzarella is how I like it best). Try it and you'll see how it becomes one of your favorite creams!
Do you know the properties of beetroot?
Besides its flavor and beautiful color, beetroot is a great ally in the kitchen due to its high content of antioxidants and vitamins. It's rich in betalains, natural pigments with anti-inflammatory properties, and in folic acid, essential for cell regeneration. It also helps improve circulation and helps keep blood pressure in check thanks to its supply of natural nitrates.
In short, an ingredient full of benefits that also gives a special and different touch to any dish. Will you dare to try this cream?
I must say that if what you're looking for is an ally against inflammation, this recipe that combines beetroot with ginger is definitely worth considering.
How to prepare this recipe
It's funny how the key point of this recipe isn't the stovetop this time, but the oven! Roasted vegetables always enhance their flavor, intensify their nuances... and end up turning a soup into a spectacular cream!
Thanks to roasting the ingredients in the oven, which need to be well cooked there, the pot step is a final convention to meld and concentrate flavors. Today we do it in the Function WMF Pot, which, besides letting you handle it without fear because it has cool handles, you'll see that it distributes heat super quickly and you'll have all the broth and cream hot in no time.
Ingredients
- 2 raw beetroots
- 1 tablespoon olive oil
- 1 red onion
- 2 garlic cloves
- 20 g ginger
- 125 ml vegetable stock
- 250 ml coconut milk
- 2 tsp ground cumin
- 1 tsp coriander seeds
- 2 tbsp white wine vinegar
- 1 sprig fresh cilantro
- 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.
- Chop the onion and garlic finely, 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 the olive oil on top and toss everything so all ingredients are coated.
- Roast for approximately 1 to 1½ hours, until you see the beetroot is roasted and tender, stirring occasionally.
- Once the beetroots are tender, transfer them to a pot like the Function 4 of WMF, along with all the spices and the rest of the ingredients: the coconut milk, the vegetable stock and the white wine vinegar. Cook over low heat for 20 minutes (the vegetables have already been cooked in the oven, so a long cooking time is not necessary now... we only want to blend flavors and concentrate the liquids).
- Blend the soup with an immersion blender or put everything in the Master Line WMF blender and puree until you get a smooth texture.
- Adjust salt and pepper to taste.
- Serve the soup hot in bowls and garnish with a drizzle of lime juice, some fresh cilantro leaves, a bit of yogurt (or coconut cream for a vegan version), pumpkin seeds or even a pinch of chili flakes.
