Beetroot and coconut soup

Ingredients for 4 servings:

• 500 g beetroot
• 4 spring onions
• 40 g fresh ginger
• 1 orange(s)
• 2 tbsp oil
• 400 ml vegetable stock
• 400 ml coconut milk
• Cayenne pepper
• salt and pepper
• ½ cinnamon stick(s)
• 1 star anise

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the beetroot and cut into thin wedges. Trim 3 spring onions and finely dice only the white parts. Peel and grate the ginger. Thinly grate the zest from half the orange and squeeze the juice from the whole fruit. Heat the oil. Sauté the beetroot and spring onions in it. Deglaze with vegetable stock and coconut milk. Add the cayenne pepper, salt, ginger, orange juice and zest, 1/2 cinnamon stick, and 1 star anise. Cover and simmer gently for about 25 minutes. Then season with salt and pepper. Remove the cinnamon stick before serving. Finely slice the green part of 1 spring onion and garnish the soup with them.