Serves: 2-3
 
Ingredients
  • 4 large beets (peeled and cut into chunks)
  • 1 red onion (diced)
  • 2 garlic cloves, (minced)
  • 1 tbsp. ginger (minced)
  • 4 cups vegetable stock
  • 1 can coconut milk
  • 1 tbsp. coconut oil
  • 1 tbsp. shredded unsweetened coconut (toasted) (optional)
  • Few leaves of rocket or coriander (optional)
  • Salt and pepper to taste
Instructions
  1. In a large pot, melt the coconut oil. Add the onion and garlic and sauté for around 5 minutes, stirring often. Add ginger and cook for another 5 minutes (on a medium heat).
  2. Add beets and vegetable stock and bring to a boil. Lower heat, cover and simmer for around 20-30 minutes or until beets are tender.
  3. Pour the soup into a blender and blend until smooth. Add the coconut milk and salt and pepper to taste.
  4. Serve and garnish with a bit of rocket, coriander or toasted coconut.
Recipe by Haleo at https://www.haleo.co.uk/wordpress/beetroot-coconut-soup/