19

Jun

0

Beetroot Soup with Coriander

Recently I received a double delivery of organic beet root in my organic vegetable box by mistake. So I looked for a recipe in which I could use a lot of beet root. I found this one for a beet root soup, which I adapted into a simpler, more healthy version, and the result was delicious – just right for a cold Johannesburg mid-winter day, when – for once – the sun did not come out, making us feel rather uncomfortable.

Ingredients:

• 2 onions
• 5 medium to large beet root
• a piece of fresh ginger (start with a 5 cm piece, add more if you like a stronger taste)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• vegetable stock cube or powder for 1 liter of water
• enough water to cover vegetables
• salt to taste
• 800 ml coconut milk (or half coconut milk & half coconut cream)
• fresh coriander, chopped
• makes 6 generous portions

Method

1. peel & roughly chop the onions
2. wash & trim beetroot, then cut into slices
3. place in a pot & cover with filtered water
4. bring to a boil and cook until beetroot are soft
5. place into a blender, add ginger, vegetable stock & puree (add extra water if necessary)
6. return to pot, add apple cider vinegar, honey, salt to taste & heat through
7. stir in coconut milk / cream
8. to serve sprinkle with chopped, fresh coriander
9. freezes well