I want to offer you a recipe for a great spicy and refreshing soup in the Asian style, with an unusual combination of beetroot with ginger, lemon flavor and the delicate sweetness of coconut milk. Beetroot can be as delicious as you allow yourself to experiment with it. Now imagine that you take the natural sweetness and fantastic color of beetroot and add to it the Oriental flavors of ginger and coconut milk, sprinkle it all with pumpkin seeds and season it with yogurt. It turns out a refreshing, invigorating spring soup-puree, which gives strength and lifts the mood.
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 3 pieces Beetroot young, boiled
- 240 ml Coconut milk
- 2 tablespoons Lemon juice
- 2 teaspoons Ginger finely chopped
- Salt
- Yogurt without fillers, for filling
- Pumpkin seeds for decoration
Ingredients
|
|
Instructions
- Boil the young beets, cool and cut into pieces.
- Wash, peel and slice the ginger. Squeeze the juice from the lemon.
- Pour the coconut milk into a whipping container. Add the chopped, boiled beets, lemon juice, ginger, salt and pepper to taste to the coconut milk.
- Chop all the ingredients with a blender until smooth.
- Pour the beetroot soup into a container and refrigerate. Cool it for at least 1 hour before serving.
- Pour the cold beetroot soup on plates, put a spoonful of yogurt in each and garnish with pumpkin seeds and serve immediately.Bon Appetit!
Related posts:
Cold Beetroot Soup with Yogurt Recipe
Beetroot Soup Cold Recipe
Cold Soup with Pickled Beets Recipe
Cold Zucchini Soup Recipe
Cold Kefir Soup with Green Vegetables Recipe
Cold Soup with Eggplant Recipe
Cold Oatmeal Soup with Vegetables Recipe
Spanish Cold Soup “Gaspacho” Recipe
A Thick Cold Soup “Gazpacho” with Chickpeas Recipe
Beetroot Salad with Yogurt Recipe
Beetroot Soup “Spicy” Recipe
Okroshka on Yogurt and Mineral Water Recipe