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Beet soup with ginger and coconut milk
 
 
4 ServingsPTM40 min

Beet soup with ginger and coconut milk


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Directions

  1. Heat the oil in a large soup pan and fry the garlic, ginger, celery, carrot and beet for about 5 minutes.
  2. Add the coriander and cumin and fry briefly. Pour the vegetable stock into the pan, bring to a boil and let the soup boil gently for about 20 minutes.
  3. Pour in the coconut milk and puree the soup with a hand blender.
  4. Sieve the soup and season with the lemon juice, salt and pepper.
  5. Pour the soup into bowls and sprinkle with the spring onions and the lemon zest.

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Nutrition

205Calories
Sodium0% DV0g
Fat25% DV16g
Protein6% DV3g
Carbs3% DV10g
Fiber0% DV0g

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