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Anna Lewandowska

Beetroot and raspberry cream soup

Beets cooked in their skins, simmered with raspberries and spices, finished with sauteed red onion and coconut milk and blended smooth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: Polish
Calories: 250
Ingredients Method Notes

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
  • 1/2 teaspoon seasoning
  • pinch of sea salt
  • pinch of black pepper
  • pinch of thyme
  • 1 teaspoon ghee butter

Method
 

  1. Cook the beets in their skins. Let them cool, then peel and cut into small pieces. Ready-cooked beets can be used instead.
  2. Put the beets into a pot, add the water, spices and raspberries and cook over low heat.
  3. Heat the ghee butter in a pan and saute the finely chopped onion.
  4. Add the onion to the pot.
  5. Take the pot off the boil, add the coconut milk slowly and blend everything together.
  6. If the soup is too thick, add more coconut milk or a little water.
  7. Serve sprinkled with coconut flakes, roasted sunflower or pumpkin seeds, or with a spoonful of nut butter.

Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of servings are approximate.