Beet and Tomato Soup Recipe

5 from 1 vote

Feast your eyes as well as your stomach with this gorgeous, flavorful soup.

Course Soup

Cuisine American

Keyword beet, soup, tomato

Prep Time 1

Cook Time 30

Total Time 1 30

Servings people

Calories 150kcal

Cost 15

In a large saucepan, cover the beets with water (leave the skin on). Bring to a boil and cook 45 minutes to 1 hour, or until tender, over medium-high heat.
1 lb. beets
Drain the beets. Peel them, and chop them coarsely.
In the same saucepan, warm the olive oil over medium heat. Add the green onions, and cook until softened (about 5 min).
3 tablespoons extra-virgin olive oil, 4 medium green onions
Add the tomatoes and beets, and season to taste. Cook, frequently stirring, for about 5 min.
3 big tomatoes, Sea salt and freshly ground black pepper
Add the cumin. Stir and cook for about 1 minute. Then add the vegetable or chicken stock and the tomato paste, and bring to a boil.
4 cups vegetable or chicken stock, 1 tsp. ground cumin, 1 tbsp. tomato paste
Lower the heat. Cover the saucepan, and let it simmer for 10 minutes.
Puree the soup in a food processor or blender (you can do this in batches if your processor isn’t big enough to handle it all at once).
Re-warm the soup and season it to taste.
Pour the soup into bowls and top each bowl with 1 tablespoon of coconut milk, cumin, and fresh parsley.
6 tbsp. coconut milk for garnishing, Chopped fresh parsley for garnishing