During this cold season (here in Europe) there’s nothing better than a warm soup. Fresh Thai spices combined with healthy beetroot and sweet honey make a very delicious soup with a unique color.
Preparation time: 20 min + Cooking time: 1h = Total time: 1h 20 min
| 1 | onion |
| 5 | beetroots, medium sized |
| 2cm | ginger, diced |
| 2 tb. | olive oil |
| 2 tb. | cider vinegar |
| 1 tb. | honey |
| 500ml | vegetable stock |
| 500ml | coconut milk |
| ½ | lime (juice) |
| 2 tb. | coriander leaves, chopped |
| salt | |
| pepper |
Simple Steps to Succeed
- Peel the beetroots, cut in medium sized pieces.
- In a big pan, brown the onions using the olive oil.
- Add the beetroots and the ginger, let it fry for a minute.
- Deglaze with cider vinegar, then add the vegetable stock.
- Put on the lid; cook for 1 hour on small heat.
- Pour into a blender (or use a hand-held blender instead), blend and pour back in the pan.
- Add the coconut milk, heat up.
- Season with lime juice, salt and pepper.
- Garnish with chopped coriander leaves.
Tips:
- To shorten the cooking time, use a pressure cooker. Then cook for only about 30 minutes.
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