Beetroot Ginger and Coconut Soup

Beetroot Ginger and Coconut Soup

By Chef Shailendra Kekade

From Style Chef

Prep: 15 minutes

Cook: 5 minutes

Method: Easy

Course: Soup

Type: Fusion

Key Ingredients:

It’s a cold soup that is absolutely delicious and nutritious too

Ingredients

Beetroot, peeled and diced 1 cup
Ginger, chopped 1 tbsp
Coconut milk 1 cup
Garlic, chopped 1 tbsp
Lemon juice 1 tbsp
Ice cubes as required
Fresh coriander leaves, chopped ½ medium bunch
Bread 4 slices
Salt to taste
Black pepper powder to taste
Borges extra virgin olive oil 4 tbsps

Methods

Put beetroot, ginger, garlic, lemon juice, coconut milk and few ice cubes in a blender jar. Add coriander leaves and blend everything together.
Cut slices of bread and toast them in a non-stick pan.
Strain the soup into a bowl, add salt and pepper powder mix well.
Pour into 4 serving bowls, add 1 tbsp Borges Extra Virgin Olive Oil to each bowl and serve.

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