Recipes · Soups & stews
Beet and Coconut Soup with Cardamom
AI-written · not yet kitchen-tested
This recipe specifically uses cooked beets. Vinegar-pickled beets have a different acidity and do not match these proportions.
Beet and Coconut Soup with Cardamom
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) cooked beets without vinegar
- 100 g (3.5 oz) onion
- 1 tbsp canola oil
- 700 ml (3 cup) water
- 300 ml (1 1/4 cup) coconut milk
- 0.25 tsp ground cardamom
- 1 tbsp lemon juice
- 1 tsp salt
Method
- Remove cooked beets from their package and dice them. Peel and finely chop the onion.
- Soften onion in oil for 5 minutes. Add beets, water, salt and cardamom and simmer gently for 10 minutes.
- Stir in coconut milk and heat for 5 minutes. Blend until smooth, add lemon juice and divide among four bowls.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.