Beet and Ginger Soup

by Lee-Anne Wann on August 20, 2021



  • 2 Tbsp. coconut oil
  • 1 small brown onion, diced
  • 1 clove of garlic, crushed
  • 1 tsp ginger powder
  • 2 large beetroot, peeled and diced
  • 1 cup chicken stock
  • 4 Tbsp. coconut cream
  • 1 Tbsp. Chia seeds
  • Rock salt and ground Black pepper


  1. Melt the coconut oil in a large frying pan.
  2. Add the onion and garlic and cook until tender.
  3. Add the beets and ginger and heat for around 5 minutes.
  4. Pour in the stock, coconut cream and salt and pepper and stir to combine.
  5. Bring to the boil and continue stirring for about half a minute.
  6. Reduce the heat to simmer and leave for around 30 – 40 minutes until the beet is nice and tender. Keep checking and stirring every 10 minutes or so.
  7. Once the beets are done, take off the heat and let cool.
  8. Using a blender or food processor, process the mix in batches until it resembles the consistency of a puree. Mix in chia seeds.
  9. Rewarm to serve adding a tsp of coconut oil and mix through.