Beetroot Soup with Coconut Milk and Avocado
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
A vegetarian beetroot soup with Thai notes, featuring not only the usual grated beetroot, radishes, and cucumbers but also coconut milk, mashed avocado, and the intensely spicy 'Bird's Eye' chili pepper. This recipe was created by a recipe editor named Sarah Johnson, who suggests adjusting the level of exotic flavor to your taste: start by adding half a can of coconut milk to the soup, taste it, and if the flavor doesn’t seem too strange, gradually add the rest.
Ingredients
- Beetroot - 17.6 oz
- Cucumbers - 8.8 oz
- Radish - 3.5 oz
- Avocado - 2 pieces
- Celery salt - 1.8 oz
- Cilantro - 2.8 oz
- Leek - 0.5 oz
- Garlic - 1 clove
- Thai Bird's Eye Chili - 2 pieces
- Coconut Milk - 13 fl oz
- Sparkling water - 1½ l
- Salt - to taste
Step by Step guide
Step 1
Grate the boiled beetroot, radishes, and cucumbers on a coarse grater. Chop all the herbs and pepper. Dice the avocado into small cubes.
Step 2
Mix the vegetables and herbs, then add the crushed garlic. Season with salt to taste.
Step 3
Pour in cold sparkling water.
Step 4
Add coconut milk, taste, and salt to your preference if needed.
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