Summary

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

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Instructions

1. 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.
2. 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.
3. In the meantime, cut stale bread into small pieces, fry it until golden brown and add to the soup as croutons.
4. Serve the soup garnished with a little chopped parsley or other herbs of your choice.
5. Tip: You can also add beef or the like to the soup, whatever you like.