Beetroot-Coconut Soup

This soup is easily made and definitely comfort food. With a light taste and its beautiful pink colour, it can only put a smile on your face. The recipe is from the book Vegan Daily from Surdham Göb.

Ingredients

  • 650 ml water
  • 230 ml coconut milk
  • 3 small beetroots 350 g
  • 1 potatoes mealy
  • ½ fennel bulb
  • 1 piece ginger 20 g
  • sea salt
  • ½ citrone Juice

Instructions

  • Bring water and 150ml coconut milk to boil in a pot.

  • Peel and chop the beetroots and potatoes (wear disposable gloves for the beetroots). Wash the fennel, cut in half, remove the stem and chop into pieces. Peel the ginger and chop finely.

  • Add all ingredients to the boiling liquid and cook for 10 minutes. Take the pot from the stove and mix everything with a blender for 5 minutes until you get a smooth soup. Season to taste with salt and lemon juice.

Additional information

Photography © Oliver Brachat, AT Verlag / www.at-verlag.ch

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