Best 3 Coconut Beet And Ginger Soup Recipes
Indulge in a culinary journey with our tantalizing trio of beetroot-based soups! From the vibrant Coconut Beet and Ginger Soup that bursts with exotic flavors to the earthy Beetroot and Goat Cheese Soup with its creamy richness, and the hearty Beetroot and Lentil Soup that offers a comforting warmth, each recipe promises a unique gustatory experience. These delightful concoctions not only satisfy your taste buds but also provide an array of health benefits, making them a perfect choice for health-conscious individuals.
Let's cook with our recipes!
GINGERY BEET SOUP
Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
- Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.
BEET AND GINGER SOUP
This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat. I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.
Provided by Nigella Lawson
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.
- Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1115 milligrams, Sugar 16 grams
COCONUT, BEET, AND GINGER SOUP
There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.
Provided by Katherine & Ryan Harvey
Categories HarperCollins Coconut Soup/Stew Beet Ginger Kid-Friendly Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
- Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
- Prepare a bowl of ice water.
- Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
- Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
- Do Ahead
- The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.
Tips:
- Choose the right beets: Look for beets that are small to medium in size and have a deep red color. Avoid beets that are large or have blemishes.
- Prepare the beets properly: To prevent the beets from bleeding into the soup, peel and grate them before cooking. You can also roast the beets before adding them to the soup for a sweeter flavor.
- Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger. If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger instead.
- Don't overcook the soup: The soup should be simmered for just until the beets are tender. Overcooking the soup will make the beets mushy.
- Season the soup to taste: Add salt, pepper, and lime juice to taste. You can also add a pinch of cayenne pepper for a bit of heat.
Conclusion:
This coconut beet and ginger soup is a delicious and healthy way to enjoy the flavors of winter. The soup is creamy, flavorful, and packed with nutrients. It's also easy to make and can be served as a starter, main course, or side dish. So next time you're looking for a warm and comforting soup, give this coconut beet and ginger soup a try.
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