Vegan beet and ginger soup

Ingredients for 2 servings:

• 200 g yellow beet(s)
• 1 onion(s)
• 4 cm ginger root
• ½ bunch coriander leaves
• 1 tbsp olive oil
• 300 ml vegetable stock
• ½ tsp pepper (Tasmanian pepper), freshly ground
• e.g. sea salt
• 1 tsp Madras curry powder
• ½ tsp turmeric powder
• 200 ml oat milk (oat drink)
• 400 ml coconut milk
• 2 tbsp white wine vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the beets and onion and cut into small cubes. Peel and chop the ginger. Wash, pluck, and chop the coriander. Heat the oil in a saucepan and sauté the beets, ginger, and onion for 4 minutes. Deglaze with vegetable stock and season with curry, turmeric, and pepper. Simmer for about 5 minutes. Add the oat and coconut milk and simmer for another 20 minutes. Purée the soup and season to taste. Add the white wine vinegar and coriander. Season with salt if desired and serve. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1361