Beetroot and Coconut Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 680 g beetroot (approx. 2 tubers)
- 300 g potato (s)
- 1 onion (s)
- 300 ml vegetable stock
- 400 ml coconut milk
- some salt and pepper
- some parsley or other herbs your choice
- some stale bread for the croutons
Print Recipe
Pin Recipe Instructions
- Peel the beetroot, potatoes and onions and cut into cubes. Briefly sweat the vegetables in oil in a saucepan until the onions are translucent. Now deglaze everything with the broth and simmer for about 25 minutes.
- Then add the coconut milk and puree the vegetables (I still leave a few pieces, but that`s a matter of taste). Season the soup again with salt and pepper.
- In the meantime, cut stale bread into small pieces, fry it until golden brown and add to the soup as croutons.
- Serve the soup garnished with a little chopped parsley or other herbs of your choice.
- Tip: You can also add beef or the like to the soup, whatever you like.
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