Beetroot Soup

Beetroot Soup

A keto-friendly vegetarian soup: grated beetroot simmered for 30-40 minutes with spiced onion and broth, served with a horseradish coconut yoghurt dollop (about 55 minutes total).
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 1 Serving
Course: Lunch, Soup, Starter
Cuisine: Ketogenic, Vegan, Vegetarian
Ingredients Method

Ingredients
  

  • 2 tbsp grassfed butter/ghee or cold pressed olive oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 500 g raw beetroot's, any colour, coarsely grated
  • 1 liter vegetable broth
  • 2 bay leafs
  • 1 tbsp apple cider vinegar
  • sea salt & freshly ground pepper
  • 4 tsp freshly grated horseradish, or more to taste
  • 120 ml pure coconut cream
  • squeeze of lemon

Method
 

  1. Heat ghee in a large saucepan on medium heat, add mustard and cumin seeds and stir constantly to prevent from burning. Fry until fragrant. Then add onion and fry until soft, stirring occasionally.
  2. Add the grated beetroot, vegetable broth and bay leafs. Bring to a boil, lower the heat and let simmer for 30-40 minutes.
  3. Prepare the horseradish coconut yoghurt by combining the ingredients in a bowl and set aside.
  4. Add apple cider vinegar, salt and pepper to the beetroot soup and let simmer for another minute or so.
  5. Adjust seasoning to taste. Serve in bowls with a dollop of Horseradish Yoghurt.

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