image frame coloured line deep pink

The wonderful vibrant colour of this soup makes everyone smile, yet is so easy to make, as well as delicious, healthy and dense with flavour. The natural sweetness of coconut marries beautiful with the earthiness of beetroot. The Thai flavours caress this gorgeous soup with a ray of sunshine!

Serves 6-8 


  • 240 grams finely diced onions
  • 60 grams finely chopped ginger
  • 40 grams finely chopped garlic
  • 2 stems lemon grass, cut in half crossways and lightly bashed
  • 2 large kaffir lime leaves
  • 800-1000 ml homemade vegetable stock (or 2.5 vegetarian stock cubes)
  • 600 grams cooked beetroot (fresh is best, or vacuum packed – but not pickled)
  • 2 cans coconut milk
  • Juice of 1-2 limes
  • Seasoning
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI
  • Vegetarian
  • Vegan
  • Paleo


  1. In a large pan, fry the onions for 5-10 minutes until soft, then add the chopped garlic, bruised lemongrass, ginger and kaffir lime leaves and continue cooking for 3-4 minutes to release their flavour.
  2. Add the chopped beetroot and the vegetable stock and bring back to a simmer for 20-30 minutes. Remove lemon grass and lime leaves then blitz with a stick blender. Add the coconut milk and bring back to a simmer again.
  3. Add juice of fresh limes and season to taste. Serve at once.

Maggie's Tips

  • Beetroot has a low GL (specially when raw), so it helps keep blood sugar stable. The red pigment in beetroot is believed to contain certain anti-cancer agents. Beetroot is used in traditional Chinese medicine to strengthen the blood. Fresh beetroot is available from about July to January. (Tweak this line has moved up from below)
  • This soup is an easy starter or brunch dish with which to impress your dinner guests, but it can be cooked ahead of time. It also freezes really well, so you can batch cook and freeze in portions.