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🍲 Beetroot Soup with Coconut Milk

220 kcal · 30 min · 4 servings

Ingredients

• beetroot, pre-cooked 500 g
• onions, yellow 1 pc.
• apples, green 1 pc.
• oil 4 tbsp
• vegetable broth 800 ml
• salt pinch
• pepper, black ground pinch
• chives, fresh 10 g
• rye bread 4 slices
• lemons 1 pc.
• coconut milk 4 tbsp

Instructions

1. 1. Drain the beetroot and cut it into rough cubes. Halve the onion, peel it, and chop it finely. Peel the apple, halve it, remove the core, and cut it into rough cubes.
2. 2. Heat 2 tablespoons of oil in a pot over medium heat and sauté the onion with the apple for about 3 minutes. Add the beetroot and deglaze with broth. Season with salt and pepper and let it simmer covered for about 10 minutes.
3. 3. Meanwhile, wash the chives, shake them dry, and cut them into fine rings. Cut the bread into cubes. Halve the lemon and squeeze out the juice.
4. 4. Heat 2 tablespoons of oil in a pan and fry the bread cubes for about 4 minutes until crispy. Season with salt and let them cool on kitchen paper.
5. 5. Blend the beetroot soup until smooth and season with salt, pepper, and lemon juice. Pour into deep plates and serve with coconut milk, croutons, and chives. Enjoy your meal!

Nutrition per serving

• kcal: 220
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 31 g