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Low-fat beetroot and coconut soup
Suitable for vegetarians
The secret of this satisfying soup is the coconut milk, which has such a delicious, rich texture and creamy flavour that your tastebuds won’t realise they’re cutting back on the fat in favour of a nutrient-rich, veggie soup.
Serves 6
 Preparation time 30 minutes
Ingredients
  • 1tsp olive oil
  • 2 onions, sliced
  • 2 garlic cloves, finely chopped
  • 750g beetroot, roughly chopped
  • 1tbsp Asda balsamic vinegar
  • 1 litre water or chicken or vegetable stock
  • 400g can Asda kidney beans, drained
  • 50ml reduced-fat coconut milk
Method
1 n a large pan, heat the oil and sweat the onions for 5 minutes. Add the garlic and cook for a couple of minutes, without letting it brown.

2 Add the beetroot and cook gently for 2 minutes. Drizzle over the vinegar, then add the water and beans. Simmer for 15 minutes until ingredients are soft. Remove from heat.

3 Pour in the coconut milk and blend the mixture with a hand blender. Season to taste and serve.

4 Chef's Tip - Sweating the onions till they're transparent converts their starches into sugar, which gives the soup a rich background flavour.
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Per serving
Calories 125, Carbs 18g, Fat 3g, Saturated fat 3g

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