How to make Beetroot, Apple and Coconut Soup -
A lip smacking red soup cooked with creamy coconut milk.A lip smacking red soup cooked with creamy coconut milk. Beetroots are such a magnificent vegetable, the colour alone is so stimulating and warming for the heart. Go ahead try out our Beetroot, Apple and Coconut Soup.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Beetroots (चुकन्दर), Red apples
Cuisine : Fusion
Course : Soups
For more recipes related to Beetroot, Apple and Coconut Soup checkout Beetroot Soup, Beetroot and Apple Soup. You can also find more Soups recipes like Thai Sweet Corn Soup Gahat ka Shorba Chilled Gazpacho Soup Cream of Asparagus and Almond Soup - Nutralite
Beetroot, Apple and Coconut Soup Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Beetroot, Apple and Coconut Soup Recipe
Beetroots peeled 3-4 medium
Red apples Washington 1 medium
Coconut milk ½ cup + for drizzling
Olive oil 3 teaspoons
Ginger finely chopped 1 inch
Garlic chopped 1 tablespoon
Onion finely chopped 1 medium
Coriander powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Crushed black peppercorns to taste
Salt to taste
Vegetable stock 1 cup
Mustard seeds 1 teaspoon
Curry leaves 6-8
Red chilli flakes to sprinkle
Mixed dried herbs to sprinkle
Croutons as required
Lemon juice for drizzling
Method
Step 1
Finely chop beetroots.
Step 2
Heat 1 tsp olive oil in a non-stick pan. Add garlic, ginger and onion and sauté for a minute.
Step 3
Deseed and chop Washington Apple and add to pan alongwith chopped beetroots and toss to mix.
Step 4
Add coriander powder, turmeric powder, crushed peppercorns and salt and toss to mix. Add vegetable stock, mix and simmer for 8-10 minutes or till beetroots soften.
Step 5
Blend the beetroot-apple mixture to make a smooth mixture.
Step 6
Heat 1 tbsp olive oil in another non-stick pan. Add mustard seeds and let it splutter.
Step 7
Strain in the beetroot-apple mixture and mix well. Add coconut milk, mix and cook for a minute
Step 8
To prepare tempering, heat remaining olive oil in another non-stick pan. Add curry leaves and let it crackle.
Step 9
Add the tempering to prepared beetroot-apple mixture, switch off heat and mix well.
Step 10
Pour some of the prepared beetroot-apple soup in individual soup bowls. Sprinkle some chilli flakes and mixed dried herbs on top and put some croutons on top.
Step 11
Drizzle some coconut milk and lemon juice on top and serve hot.
Nutrition Info
Calories : 1184 Kcal
Carbohydrates : 80.4 gm
Protein : 13.7 gm
Fat : 89.6 gm
Other : Fiber- 23.7gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
