Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 3 cm ginger
• 150 g celeriac
• 150 g beetroot
• 400 g red cabbae, fresh or ready
• 1 tablespoon vegetable oil
• 600 ml vegetable stock
• 200 ml coconut milk
• Chilli pepper (s), dried
• cumin
• salt and pepper
• 0.5 ½ handful mint
• 0.5 ½ handful coriander

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Instructions

1. Clean and dice the vegetables.
2. Heat 1 tablespoon of oil in a saucepan and sauté onions, ginger, garlic and celery. Grind some chilli pepper. Of course, you can also cut in fresh chilli or use powdered powder or do without it altogether.
3. Now add the beetroot and after 10 minutes the red cabbage. Season with cumin, salt and pepper and don`t forget to season to taste. Deglaze with the vegetable stock and simmer for 25 minutes.
4. Then puree the soup finely and add the coconut milk.
5. Only sprinkle the herbs on top when serving.
6. You can serve any type of bread with it. I decided not to use it, however, because for me it is a pre-soup for a menu and the eater should not be full of it.
7. You can prepare this soup a day in advance, then I would add the coconut milk when it is warmed up.
8. Tastes great, is a little unusual and easy to do.