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Vegan Beetroot Soup

Ingredients for 4 servings:


  • 3 cm fresh ginger

  • ½ chilli peppers or 1 tsp of chilli flakes

  • 1 clove of garlic

  • 2 Tbsp coconut oil

  • 2 bunches of raw beetroot (with leaves)

  • 2 medium potatoes

  • 1 large carrot

  • 1 tsp ground cumin

  • 1 - ½ litre vegetable stock

  • 1 can of coconut milk (400 ml)

  • 1 - 2 Tbsp of lemon juice

  • A handful of parsley, chopped

  • Salt and black pepper to taste


Peel the ginger and garlic, remove the seeds from the chilli pepper and chop everything finely. At the bottom of a large saucepan melt the oil and add the chopped ingredients, fry on minimal heat for 1-2 minutes.

Chop the beet leaves thickly, scrub the beets and cut into small cubes. Peel the potatoes and carrot and cut into equal cubes. Chop the parsley.

Add the prepared vegetables, a pinch of salt and cumin to the garlic, chilli and ginger. Simmer with stirring occasionally for 10 - 15 minutes.

Pour the vegetable stock and the coconut milk, cover and cook for another 15 minutes. Season to taste with salt and lemon juice. Serve with fresh parsley.

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