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Lunch

Creamy 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

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

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