Beetroot Soup

Beetroot Soup

Recipe created using the R820EBK Sharp Microwave Oven


500g fresh beetroots, peeled and cubed

2 cups hot water

3 cloves garlic, minced

750ml vegetable stock

400ml can coconut cream

½ cup fresh basil


1 slice day old bread

2 teaspoons olive oil

Salt and pepper to season

Step by step

  • Add beetroots to large microwave safe bowl, cover with hot water.
  • Cook beetroots using the 'Fresh Vegetables' Auto Menu. Check that beetroots are cooked by piercing with a fork. If the beetroots require more cooking, microwave on HIGH (100%) in 2 minute intervals.
  • Drain cooked beetroots and place into a food processor. Add garlic, basil, salt and pepper and process until pureed.
  • Add 300ml of the coconut cream along with the vegetable stock and process until combined.
  • Place the soup into a large microwave safe bowl and heat on high (100%) for 3-4 minutes, stirring half way.  
  • Croutons: Slice bread into cubes, drizzle with olive oil and a sprinkle of salt and pepper. Cook on the HIGH RACK lined with foil for 4 minutes on CONVECTION 220˚C.
  • Serve with croutons, fresh basil and a drizzle of coconut cream.


Serves 2

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