Coconut soup with beetroot, apple and potatoes

Ingredients for 2 servings:

• 2 beetroot bulbs
• 2 potatoes
• 1 apple
• 1 clove(s) garlic
• 1 liter vegetable broth
• 1 tsp coconut oil
• 1 tbsp coconut butter
• e.g. salt and pepper
• 1 pinch(s) cumin
• e.g. chili powder
• ½ lemon(s), juice
• n. B. Cress

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

a riot of color

Wash the potatoes, apple, and beetroot. Heat half a teaspoon of coconut oil in a saucepan. Finely chop the garlic and fry. Dice the beetroot and 1 potato and add to the garlic. Roast lightly with a pinch of cumin. Pour in the vegetable stock and simmer over medium heat until the vegetables are soft. Add half the chopped apple and cook briefly. Add the lemon juice and coconut butter and puree. If it’s not thick enough, add a little water. Season to taste. For the topping, heat the remaining coconut oil in a pan and roast the remaining potato and apple pieces. Serve everything together and garnish with cress. The cooking time can be reduced by 20 minutes if you use pre-cooked beetroot and potatoes.