Beetroot and coconut soup

Ingredients for 4 servings:

• 680 g beetroot (approx. 2 tubers)
• 300 g potatoes
• 1 onion(s)
• 300 ml vegetable stock
• 400 ml coconut milk
• some salt and pepper
• some parsley or other herbs of your choice
• some stale bread(s) for the croutons

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple, quick, vegetarian, vegan

Peel the beetroot, potatoes, and onion and dice them. Briefly sauté the vegetables in oil in a pan until the onions are translucent. Deglaze everything with the stock and simmer for about 25 minutes. Then add the coconut milk and puree the vegetables (I always leave a few pieces, but that’s a matter of taste). Season the soup again with salt and pepper. Meanwhile, chop up some stale bread, fry it all over until golden brown, and add it to the soup as croutons. Serve garnished with some chopped parsley or other herbs of your choice. Tip: You can also add beef or something similar to the soup, depending on your taste.