Thermomix beetroot soup

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Thermomix beetroot soup is the ideal romantic treat for you and your loved one. This recipe is also the perfect immune system booster. I am a very big beetroot aficionado. Its vibrant colour and the very savoury taste really does it for me. Jesse thinks I am rather obsessed with it, because beetroot is starting to form a part of nearly every meal for me. But I simply could not resist this thermomix beetroot soup. I have never tried beets in form of a soup. To my surprise, it turned out so absolutely incredible and was a flavour explosion in my mouth. Roasting the beetroot beforehand adds this incredible aroma to the soup and makes it more savoury and well rounded. Thermomix beetroot soup is more than just a tasty delight. It contains vital ingredients that help us survive this dull winter to come and bring us more joy to our stomachs after all the indulgence of the past weeks. Beets are known as the new superfood and are rich in vitamin c, magnesium and iron, which will really boost your body's energy and immune system. They are also full of antioxidants, helping to fight those annoying wrinkles and dull skin in the winter. Combined with ginger, this soup is an immune system rescue potion. Try it when you have a cold or after the gym and you will feel absolutely wonderful. The soup is also ideal for freezing and great to take in for lunch. Prepare ahead and save time later on when you are feeling lazy but don't want to have takeaway. Have you got a great there soup that is ideal for batch cooking and freezing? Leave me a comment, I would love to know what soup really does it for you.

Ingredients

  • 500 g beetroot scrubbed
  • 2 tablespoons olive oil
  • 1 leek
  • 2 celery stalks
  • 30 g fresh ginger
  • 1 litre vegetable stock
  • 1 tablespoon lemon juice
  • 1 can coconut milk
  • small handful of dill leaves

Instructions

  1. Preheat your oven to 200°C.
  2. Top and tail the beetroot and cut into bite sized chunks. Place on a tray lined with greaseproof paper. Toss with 1 tablespoon of olive oil and roast in the oven for 30 minutes.
  3. Meanwhile, roughly chop the leek, celery stalk and ginger and place it in the Thermomix mixing bowl.  Chop it on setting 3 Sec. / Speed 5. Add the remaining olive oil and cook on setting 10 Min. / Varoma / Speed 1 / No measuring cup. Add the cooked beetroot and stock and boil again on setting 5 Min. / Varoma / Speed 1.
  4. Once cooked, add the lemon juice and coconut milk and slowly start whizzing it up. Starting on setting 5, slowly increase the speed to 9 until completely smooth. Garnish with the dill and serve immediately. Enjoy!
  5. If you don't have a Thermomix, chop the leeks, celery stalks and ginger into fine slices and place in a large saucepan with the remaining olive oil. Fry for 10 minutes on medium heat. Add the cooked beetroot and vegetable stock and boil again for another 5 minutes. Once cooked, add the lemon juice and coconut milk and transfer into a blender. Blend until smooth and serve garnished with dill.

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6 Comments

  1. Inge Handschuh on January 1, 2016 at 10:49 am

    This ist exact what I need today after a long New Years Eve Night yesterday and a lot of sparkling wine. The right recipe in the right moment for the right start in a hopefull nice and heathy New year. Danke. Your Mum

  2. Monica on September 26, 2016 at 8:19 pm

    That’s a great recipe! I’ll give it a shot today. I have a question about the size of the coconut milk can, since I made my own coconut milk. How much should I use? Thank you for this recipe!

    • admin admin on September 26, 2016 at 9:45 pm

      Hi Monica, 400ml is the standard size of a coconut milk can. Hope that helps 😉

      • Monica on September 27, 2016 at 6:41 pm

        Thank you, Sophia! It truly relped me 😉

  3. Esther on August 16, 2017 at 10:42 am

    I’m glad you are obsessed with beetroot!! This looks delicious, and I’m going to try it tomorrow!! Love Thermie soup with Thermie bread!!

    • admin admin on August 21, 2017 at 10:10 pm

      Wonderful! I hope you love it!

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