Go Back
Print

Beetroot soup

Servings 4 -6

Ingredients

  • 4 medium-sized beetroots, cubed
  • 4 medium-sized potatoes, cubed
  • 1 large onion, chopped
  • 400 ml coconut milk
  • 1 tsp black mustard seeds
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • Salt and black pepper
  • 1 l vegetable broth
  • fresh cilantro leaves for garnishing

Instructions

  1. Heat olive oil in a pot and add mustard seeds.When they start to splutter add onions and fry until translucent.
  2. Add beetroots and potatoes and fry for a couple of minutes. Add vegetable broth and bring to a boil. Cover and let simmer until beetroots and potatoes are almost tender. Add spices, coconut milk and apple cider vinegar. Simmer for 5 more minutes. Take off of heat and blend with a hand blender or regular blender until creamy. Serve in soup bowl and garnish with some fresh cilantro.
  3. I