This visually stunning beet soup is not only strikingly beautiful with its deep magenta hue, but it’s also rich in flavor and nutrients. The creamy texture paired with the tangy crumbled goat cheese makes for a delightful contrast in each spoonful. It’s a perfect choice for a quick yet elegant dinner, bringing warmth and comfort to your table.
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- 4 medium beets, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces ounces goat cheese, crumbled
- 2 tablespoons fresh dill, chopped (optional for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onion and garlic until soft and fragrant, about 5 minutes.
- Add the diced beets and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the beets are tender, about 20 minutes.
- Using an immersion blender, purée the soup until smooth.
- Stir in the coconut milk, balsamic vinegar, salt, and pepper. Simmer for an additional 5 minutes.
- Ladle the soup into bowls and top with crumbled goat cheese and fresh dill.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 20g | Protéines: 7g | Fat: 13g | Sucre: 10g