How to make Beetroot, Apple and Coconut Soup - A lip smacking red soup cooked with creamycoconut milk.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Beetroots (चुकन्दर), Red apples

Cuisine : Fusion

Course : Soups

Beetroot, Apple and Coconut Soup Recipe Card

Beetroot, Apple and Coconut Soup
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Beetroot, Apple and Coconut Soup checkout Beetroot Soup, Beetroot and Apple Soup. You can also find more Soups recipes like Carrot And Coriander Soup, Onion And Herb Soup, Vegetable Clear Soup, Potato And Onion Soup.

Prep Time : 0-5 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Beetroot, Apple and Coconut Soup Recipe

  • Beetroots peeled 3-4 medium

  • Red apples Washington 1 medium

  • Coconut milk ½ cup + for drizzling

  • Olive oil 3 tablespoons

  • Ginger finely chopped 1 inch

  • Garlic chopped 1 tablespoon

  • Onion finely chopped 1 medium

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Crushed black peppercorns to taste

  • Salt to taste

  • Vegetable stock 1 cup

  • Mustard seeds 1 teaspoon

  • Curry leaves 6-8

  • Red chilli flakes for sprink

  • Mixed dried herbs for sprink

  • Croutons as required

  • Lemon juice for drizzl

Method

Step 1

Finely chop beetroots.

Step 2

Heat 1 tbsp olive oil in a non-stick pan. Add garlic, ginger and onion and sauté for a minute.

Step 3

Deseed and chop Washington Apple and add to pan alongwith chopped beetroots and toss to mix.

Step 4

Add coriander powder, turmeric powder, crushed peppercorns and salt and toss to mix. Add vegetable stock, mix and simmer for 8-10 minutes or till beetroots soften.

Step 5

Blend the beetroot-apple mixture to make a smooth mixture.

Step 6

Heat 1 tbsp olive oil in another non-stick pan. Add mustard seeds and let it splutter.

Step 7

Strain in the beetroot-apple mixture and mix well. Add coconut milk, mix and cook for a minute

Step 8

To prepare tempering, heat remaining olive oil in another non-stick pan. Add curry leaves and let it crackle.

Step 9

Add the tempering to prepared beetroot-apple mixture, switch off heat and mix well.

Step 10

Pour some of the prepared beetroot-apple soup in individual soup bowls. Sprinkle some chilli flakes and mixed dried herbs on top and put some croutons on top.

Step 11

1Drizzle some coconut milk and lemon juice on top and serve hot.