Red cabbage and coconut soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 3 cm ginger
• 150 g celeriac
• 150 g beetroot
• 400 g red cabbage, fresh or ready-made
• 1 tbsp vegetable oil
• 600 ml vegetable stock
• 200 ml coconut milk
• Chili pepper(s), dried
• cumin
• salt and pepper
• ½ handful of mint
• ½ handful of coriander

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Clean and dice the vegetables. Heat 1 tablespoon of oil in a pan and sauté the onions, ginger, garlic, and celery. Add a little chili pepper. You can, of course, also chop up fresh chili or use powder, or leave it out altogether. Now add the beets and, after 10 minutes, the red cabbage. Season with cumin, salt, and pepper, and don’t forget to taste the soup occasionally. Deglaze with the vegetable stock and simmer for 25 minutes. Then puree the soup until smooth and add the coconut milk. Sprinkle the herbs on top just before serving. You can serve any kind of bread with it. I decided not to, however, because I see this as a starter soup for a meal, and I don’t want the people to get full right away. You can easily make this soup a day in advance; then I would add the coconut milk while reheating. It tastes great, is a bit unusual, and easy to make.