Beetroot - coconut soup
Servings: 2
Ingredients
- 400 g fresh beetroot
- 2 medium-sized potatoes
- 1 red onion
- 1 tbsp lemon juice
- 400 ml coconut milk
- 1 teaspoon salt
- 1 tbsp olive oil
- vegetable creme fraiche (optional)
- flat leaf parsley (optional)
Instructions
- Peel the onion and cut into large pieces. Since everything is pureed at the end, it doesn't have to be chopped very finely.
- Heat the oil in a saucepan and fry the onions in it for 2-3 minutes.
- In the meantime, peel the beetroot and potatoes and cut them into slices. Add to the onions and fry for another 2 minutes.
- Deglaze with the coconut milk, add 400 ml of water and season with salt.
- Cook for 20-25 minutes until soft, depending on the size of the beetroot and potato pieces.
- At the end of the cooking time, puree everything well and add lemon juice.
- Also tastes good with a little creme fraiche and fresh parsley on top.
Notes
It is best to use gloves when processing the beetroot to avoid discoloration.