Delicious beet and raspberry cream soup
INGREDIENTS:
- 600 g cooked beets (about 5 beets)
- 250-300 g raspberries (can be also frozen)
- 1 small red onion
- 1.5 cups coconut milk
- 1 cup water
- ½ teaspoon seasoning
- pinch of sea salt
- pinch of black pepper
- pinch of thyme
-
1 teaspoon ghee butter
Buy This combination is surprising and non-obvious but believe me … very tasty. Today beet and raspberry combine their wonderful properties in a delicious cream soup 🙂
Preparation
Cook the beets with skin. When the beets have cooled, peel off their skin and cut into small pieces (you can also buy ready cooked beets). Put into a pot, add water, spices and raspberries and cook on low heat. During this time, heat up ghee butter in a pan and sauté finely chopped onion. Add the onion to the pot, then add slowly the coconut milk and blend all the ingredients together. If the soup is too thick, add more coconut milk or a little water.
If you like, you can sprinkle the soup with coconut flakes, roasted sunflower or pumpkin seeds. I like to serve the cream soup with almond butter or cashew butter 🙂
Bon appetit!
Why the beets are cooked in their skins
Two reasons, and both are about what stays in the beet rather than in the water. The skin keeps the colour from bleeding out, so the soup comes out deep red instead of pale, and it keeps the earthy sweetness in as well. Leave the root and a couple of centimetres of stalk on for the same reason, and do not cut into them before they are cooked.
Once they have cooled, the skin slips off under your thumb without a peeler. Beetroot stains everything it touches, so this is the moment for gloves or for accepting pink hands for a day. Ready-cooked vacuum-packed beets work perfectly well here and cut the whole job to ten minutes.
Raspberries, and getting the balance right
Frozen raspberries go straight into the pot, no thawing: they are cooked with the beets anyway and they hold their acidity better than fresh ones out of season. What the raspberries are doing in this soup is cutting the sweetness of the beetroot, and that balance is the whole dish.
So taste before you reach for salt. If the soup tastes flat, it usually needs acid rather than salt, and a squeeze of lemon does more than another pinch of anything. If it has gone too sharp, a spoonful more coconut milk rounds it off.
Blending and finishing
Add the coconut milk off the boil and blend after it goes in, not before. Coconut milk boiled hard can separate into grains and oil, and once it splits there is no bringing it back. A stick blender straight in the pot is easiest; if you use a jug blender, fill it halfway and leave the lid vented, because hot liquid expands and blows the lid off a full jug.
The soup thickens in the fridge and keeps two or three days. Warm it gently and loosen it with water or coconut milk rather than boiling it down again. The toppings go on at the table: coconut flakes, roasted sunflower or pumpkin seeds, or a spoonful of nut butter stirred in as you eat.
If you would rather have soups like this one planned into the week with a shopping list, that is what the Diet & Training by Ann app does.
Beetroot and raspberry cream soup
Ingredients
Method
- Cook the beets in their skins. Let them cool, then peel and cut into small pieces. Ready-cooked beets can be used instead.
- Put the beets into a pot, add the water, spices and raspberries and cook over low heat.
- Heat the ghee butter in a pan and saute the finely chopped onion.
- Add the onion to the pot.
- Take the pot off the boil, add the coconut milk slowly and blend everything together.
- If the soup is too thick, add more coconut milk or a little water.
- Serve sprinkled with coconut flakes, roasted sunflower or pumpkin seeds, or with a spoonful of nut butter.
Notes
Frequently asked questions
Because the skin keeps the colour and the sweetness inside the beet instead of letting them bleed into the water. Leave the root and a couple of centimetres of stalk on for the same reason. Once cooled, the skin slips off under your thumb without a peeler.
Yes, and they go straight into the pot without thawing. They are cooked with the beets anyway, and out of season they hold their acidity better than fresh ones.
Usually acid rather than salt. Beetroot is sweet and the raspberries are there to cut that sweetness, so a squeeze of lemon does more than another pinch of anything. If it has gone too sharp, another spoonful of coconut milk rounds it off.
Off the boil, and blend after it goes in rather than before. Boiled hard, coconut milk can separate into grains and oil, and a split soup cannot be brought back.
Two or three days in the fridge, where it thickens. Warm it gently and loosen it with water or coconut milk rather than boiling it down again, and add the toppings at the table. Soups like this one come planned into the week with a shopping list in the Diet & Training by Ann app.
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