Servings: 4 · Prep Time: 15 mins · Cooking Time: 50 mins
Total Time: 65 mins


For me, there is nothing more delicious than a great big bowl of flavour packed soup. It fills you up, warms you up and gives you a jolly big dose of vitamins and nutrients. This coconut and beetroot soup is one of my favourites- not only because it is the most beautiful and vibrant colour, but it's also incredibly easy to make and a one pot dish.



  • Raw uncooked beetroot (600g, peeled and cut in to 1/4 inch cubes)
  • garlic cloves (20g)
  • coconut oil (1 tsp)
  • paprika (2 tsp)
  • cumin (2 tsp)
  • vegetable stock (600ml)
  • salt (1 tsp)
  • pepper (1 tsp)
  • coconut milk (400ml (1 can))
  • red onion (1 large, finely diced)


In to a deep pan place the coconut oil over high heat. Once fully melted and hot add the garlic and onion and fry off until soft/ golden brown
Add in the spices and continue to fry off for 2-3 minutes- stirring with a wooden spoon
Add in the beetroot cubes and fully coat in to the spice/ onion/ garlic mix, fry for further 3 minutes
Add in the 600ml vegetable stock, salt, pepper and bring to boil for a few minutes before reducing to a simmer for around 40 minutes or until the beetroot are fork tender
Using a hand blender blend until smooth
Place back in the pan over low heat and add 1 can coconut milk
Garnish and serve straight away, freeze or leave in the fridge for up to 5 days in a air tight container (note: the flavours get better the longer you leave it)