Beetroot Soup with Coriander

Recently I received a double delivery of organic beet root in my organic vegetable box by mistake. So I looked for a recipe in which I could use a lot of beet root. I found this one for a beet root soup, which I adapted into a simpler, more healthy version, and the result was delicious – just right for a cold Johannesburg mid-winter day, when – for once – the sun did not come out, making us feel rather uncomfortable.


  • 2 onions
  • 5 medium to large beet root
  • a piece of fresh ginger (start with a 5 cm piece, add more if you like a stronger taste)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • vegetable stock cube or powder for 1 liter of water
  • enough water to cover vegetables
  • salt to taste
  • 800 ml coconut milk (or half coconut milk & half coconut cream)
  • fresh coriander, chopped
  • makes 6 generous portions


  1. peel & roughly chop the onions
  2. wash & trim beetroot, then cut into slices
  3. place in a pot & cover with filtered water
  4. bring to a boil and cook until beetroot are soft
  5. place into a blender, add ginger, vegetable stock & puree (add extra water if necessary)
  6. return to pot, add apple cider vinegar, honey, salt to taste & heat through
  7. stir in coconut milk / cream
  8. to serve sprinkle with chopped, fresh coriander
  9. freezes well

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