Beet Coconut Soup


Foods Matter, January 2007 – Back in June 2005 we reviewed Jane Harries’ collection of recipes designed for anyone who is running short on energy – and specifically anyone suffering from ME. (Profits go to Action for ME.) So successful was Jane’s book that the Erskine Press have now taken it up and published a revised and illustrated version.  Recipes for the book have been devised by Jane herself or donated by a wide range of cooks from Nigel Slater to Michael Barry.  One of the most useful features of the book is that the recipes have been graded from one to three according to the amount of energy they require to make:
Level 1 – very basic – open packet and heat up plus a little extra chopping
Level 2 – one pot meals that you can prepare and leave to cook themselves
Level 3 – needs more attention and may be in several stages.

Special Diet Notes: Beet Coconut Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Beet Coconut Soup
Serves: 3
  • 1 packet pre-cooked beets or 4-5 small-medium beets
  • ¾ cup coconut milk
  • 3¾ cups water or vegetable broth
  • ½ lime
  • ½ tsp dill (optional)
  • pinch of salt - if required
  1. If using raw beets scrub (do not remove the roots) and boil till tender. Peel and chop
  2. roughly - or chop the pre-cooked beets.
  3. Add the coconut milk. Swirl the stock round in the tin to use all the milk.
  4. Add the lime juice and dill if you are using it.
  5. Blend. Heat up and adjust seasoning to serve.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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