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Beet Soup

Beet Soup with Beluga Lentils and Coconut Milk

Soups are king! In recent years, I've tried out many recipes, got to know novel superfoods, and overall, I feel quite at home in the world of "healthy eating."

With all this knowledge and discovery, there's one thing I've never forgotten to appreciate: soups. They are tasty, easy to prepare, and the broth is full of healthy ingredients.

The vacuum-packed beetroot allows for a quick preparation. The beet is rich in Vitamin B, iron, and magnesium.

Combined with beluga lentils, it also adds some plant-based protein and a super cool visual look.

The soup is perfectly rounded off with coconut milk. That really warms my heart. Soups are simply king...

What excites you about soups?


Ingredients: -60 g Beluga lentils

-500 g vacuum-packed beetroot

-4 shallots

-2 cloves of garlic

-300 ml coconut milk

-250 ml vegetable broth

-2 tbsp coconut oil

-1 tbsp tomato paste

-1 tbsp balsamic vinegar

-Salt, pepper, ginger

  • Servings: 4 Servings

  • Effort: low Nothing needs to simmer or stew for long with this soup. Everything is quickly blended in a mixer and warmed up.

  • Nutritional value: strong Beetroot and beluga lentils ensure a balanced nutrient supply that also keeps you full for a long time.

  • Michaela's opinion: Taste, time effort, nutrients, and not to mention this look – this soup is a hit!


1)Wash the lentils and boil with twice the amount of water. Simmer for about 20-30 minutes until the lentils are al dente.

2) Cut shallots into coarse cubes and sauté with the tomato paste in coconut oil. Add pressed garlic and diced beetroot to the pan for a short time as well.

3) Deglaze with vegetable broth and coconut milk, season, and let simmer on medium heat for about 5 minutes. Then finely blend the broth in a high-performance mixer.

4) Finally, season with balsamic vinegar and the spices. Distribute into bowls and enjoy topped with the beluga lentils.


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