• Tired of the same traditional veggie soup? Try this beetroot and coconut soup with crisp ginger lentils!

    Quick and easy to make, the beetroot is packed with important nutrients and provide the beautiful rich colour of this soup.

    Serves: 4
    Total Time: 1 hour 5 mins


    • ½ cup olive oil
    • 400 grams beetroot, peeled and grated
    • 1 leek, finely sliced
    • 2 celery stalks, finely sliced
    • 3 tsp. grated ginger
    • 1½  litres vegetable stock
    • 1 Tbsp. lemon juice
    • ½ cup coconut milk
    • ½ cup chopped dill
    • 1 tin lentils, drained and rinsed



    HEAT 2 tbsp of the oil in a pot over medium heat. Cook beetroot, leek, celery and 2 tsp of the ginger for 15 minutes, until tender. Add stock, bring to the boil and cook for 5 minutes. Remove from the heat and allow it to stand for 10 minutes. 


    BLEND soup with lemon juice, ⅓ cup of the coconut milk and 2 tbsp of dill until smooth. Return soup to pot and season.


    DRY lentils well with a paper towel. Heat remaining oil in a pan over high heat. Cook lentils and remaining ginger for 8 minutes or until crisp like breadcrumbs. Drain on a paper towel.


    HEAT soup over a low heat until warm. Divide soup between bowls, drizzle with remaining coconut milk and top with remaining dill and crisp lentils.

    ALSO SEE: Cauliflower and roasted garlic soup

    Cauliflower and roasted garlic soup