This super healthy soup is a great way to make the most of seasonal beetroots and embrace their many health affirming benefits. I like to use shiitake mushrooms with this blend, for their smokey flavour and fantastic immune support – although you can easily replace with whatever mushrooms you have available. The creamed coconut block (which comes in solid block form) offers a rich infusion of coconut flavour and extra creaminess.
Cooking time: 20 minutes
Serves: 3 bowls
Ingredients:
- 2 small/medium beetroots (about 300g)
- 800ml water
- 400g squash or pumpkin
- 1 medium sized leek
- 1 to 2cm cubed of ginger (or to preferred taste)
- 100g shiitake mushrooms
- ½ teaspoon sea salt
- 100g creamed coconut block **
- Small handful cashews (optional extra)
Ingredients starting to simmer in the pot
- Scrub the beetroot (leaving skin on) and chop into small chunks before tossing into a medium sized pan. Add the water; place the lid on the pan and turn on the heat.
- Peel the squash; chop into small pieces and toss into the pan.
- Finely chop the ginger and roughly chop leek before adding to the pan along with the salt and shiitake mushrooms.
- Once it has come to the boil, turn down to gently simmer for about 20 minutes.
- Near the end of the cooking time roughly chop the creamed coconut block and add to the pan. Stir in to encourage it to melt.
- Once cooked (when you can pierce a fork through the beetroot) turn off the heat and blend soup. I find a hand blender useful for this, although a jug blender will work well too.
- Once served, sprinkle a few cashews on top of each bowl of soup (as an optional extra) and enjoy with your favourite bread.
** If you can’t find creamed coconut block, then try using coconut cream instead. Try 250ml of coconut cream as a replacement and ONLY 600ml of water.
For more about the health benefits of beetroot check out my article here:
Health Benefits of Beetroot
For a delicious beetroot juice recipe visit my page here:
Beet-iful Mint Juice
For more delicious, nutritious soups check out this page:
Trinity’s Super Healthy Soups
Love the recipes!
Did yiu know that a bitroot soup is no1 national Ukrainian dish called borsch. Of course, it is simpler than your soup but i love it. We eat it almost every day, and though the standart recipie includes meat, it can be done without meat too. One of many variants of borsch is this:
1 beatroot, 1 carrot, 2 medium-size potatoes, part of a cabbage (size of the part appr. like 2 beatroots) Grate beetroot and carrots into tiny pieces, cut cabbage and potatoes in small pieces and boil it together until it’s cooked (appr 15-20 min), add some salt. At the same time fry on sunoil a little of onion cut to small pieces and when it’s slightly fried add to borsch when the borsh is almost ready. When served in the bowl may add a spoon of souer cream and some garlic cut to very small pieces. 🙂 Oh, forgot, you may add beans, but they must be soaked in water some hours before or must be half-cooked before put to boil together with other ingredients, because beans take more time to cook.
Yes indeed I have heard of borsch… I knew it was from Eastern Europe and somehow had originally thought it was a Hungarian dish… thank you so much for the info. The vegan version sounds wonderful.
Alina, I think you forgot that Slavic people also add tomatoes/tomato sause/tomato paste to borscht. When it is ready many people like to add freshly squeezed lemon juice. The point is it should be sour sweet (vegans prefer not to use sour cream). Those who don’t have fresh lemons, use juice from a jar of pickles, or pickled cabbage. But acidity slows the vegetables cook time, so it is added when veggies are fully cooked.
Dear, Miss Trinity
I was asking myself if, by any chances, your books are translate in French? Do you think that, i can find them in my area? I leave in Montréal, Québec, Canada.
Thank you so much.
P.S. Sorry for my English.
Thank you so much for asking. I would love to, although I really don’t have enough of a French speaking audience or the means to promote that, so at the moment, unfortunately I don’t.
Can this soup be frozen?
I’ve not actually frozen this soup before, although I’ve frozen similar with good results. Good luck x