Vegan Beetroot Soup
Ingredients for 4 servings:
-
3 cm fresh ginger
-
½ chilli peppers or 1 tsp of chilli flakes
-
1 clove of garlic
-
2 Tbsp coconut oil
-
2 bunches of raw beetroot (with leaves)
-
2 medium potatoes
-
1 large carrot
-
1 tsp ground cumin
-
1 - ½ litre vegetable stock
-
1 can of coconut milk (400 ml)
-
1 - 2 Tbsp of lemon juice
-
A handful of parsley, chopped
-
Salt and black pepper to taste
​
Method:
Peel the ginger and garlic, remove the seeds from the chilli pepper and chop everything finely. At the bottom of a large saucepan melt the oil and add the chopped ingredients, fry on minimal heat for 1-2 minutes.
Chop the beet leaves thickly, scrub the beets and cut into small cubes. Peel the potatoes and carrot and cut into equal cubes. Chop the parsley.
Add the prepared vegetables, a pinch of salt and cumin to the garlic, chilli and ginger. Simmer with stirring occasionally for 10 - 15 minutes.
Pour the vegetable stock and the coconut milk, cover and cook for another 15 minutes. Season to taste with salt and lemon juice. Serve with fresh parsley.