in Soup Recipes

Beetroot and coconut soup

updated

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Ingredients for 2 servings:

  • 10 basil leaves
  • 200 g beetroot, cooked
  • 100 g coconut milk
  • pinch(s) of salt
  • 1 shot of agave syrup
  • 200 ml water
  • some sunflower seeds, roasted

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

cold soup, vegan and quick

Combine all ingredients except the sunflower seeds in a blender and blend until smooth. Then garnish with the seeds and enjoy. It tastes delicious and refreshing cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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