My beetroot soup story

Creating something new takes time!

We all know that we need to add more vegetables to our diet. Adding fiber every day is a must! If you aren’t very imaginative or don’t take the time to create something new, the vegetable process can sometimes get boring. But remember, creating something new takes time! When things don’t turn out the way you expect, it can be very frustrating and disheartening. I think we’ve all be there, haven’t we? I certainly have, but here’s how my beetroot soup story began…

Where did my Beetroot soup story begin?

One day my husband was at the supermarket buying a few things for dinner, and then this idea occurred to me, to make a new soup. A soup I once had at the restaurant… I didn’t know how to make it but I thought, “It shouldn’t be too difficult to find the recipe online,” So I searched and found a few recipes, but none of them seemed to have all the ingredients I wanted to include in the soup, or any of the ingredients that I assumed were in the beetroot soup that I had tasted back at the restaurant. 

My husband came back with an organic beetroot. I saw it, but at that stage, I had no time to make the soup, so I just put it away. It looked a bit different, however, I have learned that in Europe, there are orange carrots, but also yellow, brown, and purple carrots. So I didn’t question how this unique beetroot looked, which had some white and red parts in it. It looked like beetroot, so I was assured.

The next day...

The next day I knew I had some time to make the soup, so while I was making lunch for the kids, I took out my notes and found that the beetroot I had wasn’t enough for the recipe. I decided to add a few carrots to the mix and I added coconut cream and ginger.

The soup took longer to cook, much longer than the usual soups I make. The kids had their lunch and I waited patiently for my delicious soup to finish. Once it was done, I rejoiced as I thought of tasting that earthy-sweet flavor in my mouth that I once enjoyed so much at the restaurant. I took my heart bowl and served the soup. The color wasn’t what I had pictured in my mind. “It must have been the carrots,” I thought. Then I had the first spoon. The flavor was not what I had imagined myself to be tasting. I must have added too much ginger. I tried the second spoon, it tasted rather sour, which again, was not what I had in mind. After a few spoonfuls, I decided that I wasn’t going to eat anymore. I was disappointed, sad, and puzzled. Where did I go wrong? Was it the coconut cream, was it expired? Was it the ginger, but how could that possibly be? Ginger isn’t sour…

My second attempt!

So a few days went by…I found myself at the supermarket. And I thought I shouldn’t allow myself to get discouraged after that one experience and so,  I decided to try again. This time I decided to buy a fresh tub of coconut cream, just to make sure that it wasn’t expired and I bought fresh ginger, just in case the one at home was old as well. I also bought 3 medium-sized beetroots. I made the soup again. This time, my hopes weren’t too high… I patiently waited until the soup was ready. I poured some of the soup into my favorite heart bowls and sat looking very skeptical. The soup looked red this time, and the smell was inviting. I had my first spoon, then the second and then the third, I could not stop! The only time I stopped was when there were no spoonfuls left for me to take and my bowl was wiped clean! The soup was delicious, much better than what I had imagined. It was more than perfect!

Problem solved!

A few days later I went to the same supermarket my husband went to, the night that he first bought that organic beetroot. I was in the veggies area, and guess what I saw, the same beetroot that my dear husband bought. Only – it wasn’t called a beetroot. What he bought was a Turnip which is a sour vegetable. It looked exactly like a beetroot, with white parts hanging out. I couldn’t stop laughing. I felt sorry for having wasted such an expensive vegetable in an impossible soup.

When my husband came home that day, he tried my beetroot soup and couldn’t stop eating it. He kept saying how delicious it was. I just smiled at him and thought, if only you knew the story… I haven’t told him till today, so I guess he will find out once he reads it here…


Beetroot: Randen (DE), betterave (FR), barbabietola (IT)

Turnip: Rübe (DE), navet (FR), rapa (IT)

Beetroot soup

1 onion, peeled and halved clove garlic, peeled
60 g coconut oil
500 g Beetroot, quartered
600 g chicken broth
1 tablespoon Vegetable stock paste, depending on your preference
pinch cayenne pepper
200 ml coconut milk


  • 1 onion, peeled and halved clove garlic, peeled
  • 60 g coconut oil
  • 300-500 g beetroot, quartered
  • salt, pepper, cayenne
  • 100 ml coconut milk


  • Chop onion and garlic
  • Add 60g coconut oil or ghee and saute 5 minutes
  • Add 500g beetroot and chop in a food processor
  • Add 600g broth/water, vegetable stock paste, and cayenne pepper and cook for about 30 minutes
  • Add coconut milk and blend for 1 minute.
  • Add cracked pepper and/or salt to taste.

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