Name: BEETROOT AND COCONUT MILK SOUP
Ingredients: 400 g Beetroot; 40 g Onion; 15 g Ginger; 1 tbsp Rapeseed oil; 500 ml Vegetable stock; 200 ml Coconut milk; 2 tbsp Vinegar; ½ tsp Ground cinnamon ( ); 2 tbsp Finely chopped dill; Salt, pepper

BEETROOT AND COCONUT MILK SOUP

Course: Soup

Servings for 4 persons

Calories per Serving: 99kcal

Ingredients

Beetroot 400 g
Onion 40 g
Ginger 15 g
Rapeseed oil 1 tbsp
Vegetable stock 500 ml
Coconut milk 200 ml
Vinegar 2 tbsp
Ground cinnamon ½ tsp
Finely chopped dill 2 tbsp
Salt, pepper

Preparation

If necessary, peel and coarsely dice the beetroot. Peel the onion and ginger and chop into small pieces. Heat the oil in a saucepan and sauté the onions. Add the beetroot and ginger and sauté them. Add the vegetable stock and cook with the lid on for 15 minutes until soft.
Puree the soup and add coconut milk and vinegar. Simmer for another 5 minutes. Season with salt, cinnamon, dill and pepper.
TIP: Beetroot is also available in vacuum packs.