Beetroot soup

Ingredients for 4 servings:

• 6 beetroot
• 200 ml coconut milk
• 2 cups water
• 2 tbsp Balsamic vinegar, dark
• 3 tbsp soy sauce
• 3 tbsp powdered sugar
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

simple and delicious

Cook the beetroot until soft, let it cool, and peel it. Then puree it and pass it through a sieve. Combine the mixture with the coconut milk and water (add more water if desired) in a larger pot. Simmer for about 10 minutes. Season to taste with balsamic vinegar, soy sauce, powdered sugar, salt, and pepper. Stir frequently. The sugar and coconut milk will take away the earthy flavor of the beetroot, but this is intentional. The soup can be prepared a day in advance; it will infuse better this way. Tips for spicing things up: Stir in – toasted bread cubes or – fried shrimp – crème fraîche and garnish with coriander leaves.