Beetroot, Ginger and Coconut Soup Recipe - WellBeing Magazine

Name: Beetroot, Ginger and Coconut Soup Recipe - WellBeing Magazine
Ingredients: 2 tbsp butter, ghee or extra-virgin olive oil; 2 brown onions, peeled & roughly diced; 3–4 cloves garlic, peeled & chopped; 2 heaped tbsp fresh ginger, peeled & finely chopped; 1 tsp freshly grated turmeric (½ tsp if using dry); 3 medium beetroots (about size of a tennis ball), peeled & cut into roughly the same sized pieces; 2 large carrots, diced; 1 green apple, peeled & diced; 3 cups chicken or vegetable stock/broth; Good pinch sea salt & black pepper, to taste; 270mL tin coconut milk; Parsley & lemon wedges, to serve

www.wellbeing.com.au

This nourishing soup is filled with anti-inflammatory herbs such as ginger and turmeric, making it the perfect immune-supporting dish.

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

Share this recipe:

Ingredients

2 tbsp butter, ghee or extra-virgin olive oil
2 brown onions, peeled & roughly diced
3–4 cloves garlic, peeled & chopped
2 heaped tbsp fresh ginger, peeled & finely chopped
1 tsp freshly grated turmeric (½ tsp if using dry)
3 medium beetroots (about size of a tennis ball), peeled & cut into roughly the same sized pieces
2 large carrots, diced
1 green apple, peeled & diced
3 cups chicken or vegetable stock/broth
Good pinch sea salt & black pepper, to taste
270mL tin coconut milk
Parsley & lemon wedges, to serve