Filter
Reset
Sort ByRelevance
Kelly Baker-Hefley
Beet soup with ginger and coconut milk
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a large soup pan and fry the garlic, ginger, celery, carrot and beet for about 5 minutes.
-
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.
-
Pour in the coconut milk and puree the soup with a hand blender.
-
Sieve the soup and season with the lemon juice, salt and pepper.
-
Pour the soup into bowls and sprinkle with the spring onions and the lemon zest.
Blogs that might be interesting
-
20 minLunchradicchio, red lettuce, chicory, Red onion, fresh dill, smoked trout fillet, Dutch shrimp, sharp mustard, White wine vinegar, mild olive oil, whipped cream, sour cream,salad with smoked trout and Dutch shrimp -
15 minLunchself-raising flour, mature cheese, curry powder, egg, milk, leeks, smoked chicken fillet,chicken-cheese-pre-muffins -
25 minLunchsalmon fillet, egg, flour, lime juice, lemongrass, Red pepper, green pepper, oil, brown bread roll, multigrain bulb, cucumber, carrots, spring / forest onion, sour cream,Korean salmon burger -
15 minLunchMussels, green pepper, Red onion, garlic olives, bay leaves, flat leaf parsley,mussels with peppers and olives
Nutrition
205Calories
Sodium0% DV0g
Fat25% DV16g
Protein6% DV3g
Carbs3% DV10g
Fiber0% DV0g
Loved it