- 650162.5650 ml water
- 23057.5230 ml coconut milk
- 30.753 small beetroots 350 g
- 10.251 potatoes mealy
- ½0.125 ½ fennel bulb
- 10.251 piece ginger 20 g
- sea salt
- ½0.125 ½ citrone Juice
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.
Photography © Oliver Brachat, AT Verlag / www.at-verlag.ch