Beet & Ginger coconut soup
Here’s a last minute soup that can be prepared in only ten minutes. It’s one of our top-of-the-list choices for those evenings when we work overtime and we are tired from the day.
Besides being colorful, this beet & ginger soup is also delicate, light and energizing. I added a little lemon juice and rosemary to counterbalance the sweetness of the beets and topped with fresh parsley and black pepper. The texture of the coconut milk will do the rest of the magic!
It can be eaten as an entry or a light dinner.
- 4-5 pre-cooked beets
- 1 tablespoon olive oil
- 1 yellow onion
- 3 cloves garlic
- 2-inch piece of fresh ginger root
- 1 tablespoon vegetable powder
- Pinch of rosemary
- 1 can coconut milk
- Juice of half a lemon
- Pinch of pepper
- Fresh parsley
Mince the onion, garlic and ginger root in the food processor. Stir-fry them in a little oil. Quarter the beets and put one quarter aside. Add the rest to the cooking pot. Add coconut milk, the spices, vegetable powder and lemon juice.
Bring to the boil and process with an immersion mixer until smooth. Cut the remaining beet quarter into julienne strips. Sprinkle with some lemon juice drops.
Serve hot, topping with the beet strips, fresh parsley, and black pepper.