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  • Lunch

Creamy Beetroot Soup

BEETROOT SOUP
  • Lunch

Creamy Beetroot Soup

Prep time: 15 min

Servings: 4

Ingredients

1 kilo of cooked beets

300 grams of potatoes (peeled and chopped)

1 onion (chopped)

4 garlic cloves (minced)

1 (400 ml) can of coconut cream

1 liter of vegetable stock

salt to taste

1 tbsp of fresh lemon juice

Instructions

  1. Start by sautéing the onion and garlic in some cooking oil and a pinch of salt until translucent
  2. Add the potatoes and sauté for another 3 minutes
  3. Add in the cooked beets, vegetable stock and let it simmer on low heat for 5 minutes
  4. Add the soup to a blender and pulse until smooth, add the coconut cream and pulse again until all is well combined
  5. Add salt to taste and serve with more coconut cream on top and a splash of fresh lemon juice

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