YOUNG BEETROOT SOUP WITH SPICY TWIST

I wish I could have bigger access to veg and fruits from local farms. I miss that especially during summer time when there is season for so many of nature beauties.

When there is something new at my local organic shop (McCall’s Organics), I just have to have it! And this time, I got young beets with their beautiful tops!

IMG_0495
Recipe makes: 2-3 servings

INGREDIENTS

  •  1 cm fresh ginger

  • ¼ chilli pepper
  • 
1 clove garlic

  • 2 tablespoons of coconut oil
  • 1 bunch of beetroots
  • 
1 large parsnip
  • 
1 large carrot
  • 
1 tsp ground coriander
  • 
1 tsp ground cumin
  • 
himalayan salt

  • 1 l vegetable broth/stock/or just water

  • 1 can of coconut milk / 400 ml

  • 2 tablespoons of lemon juice
  • fresh coriander to serve

PREPARATION

  1. Peel ginger and garlic, remove seeds from chilli and then chop everything finely. Heat the oil in a large pan, add chopped ingredients and gently fry on low heat for 1 to 2 minutes. Remove from heat.
  2. Wash beetroots and their leaves well. Cut beets into small cubes and leaves into 1 cm wide straps. Peel and wash parsnip and carrot, and then cut into cubes.
  3. Add all vegetables into ginger-garlic-chilli mixture, and simmer stirring occasionally for 10 – 15 minutes.
  4. Then pour the broth (or water) and coconut milk, and cook covered for another 15 minutes (try if all veg are cooked). At the end, season to taste with salt and lemon juice.
  5. Serve with fresh coriander or parsley.

 

in Polish

Zmieniony ilościowo przepis pochodzi z bloga Jadłonomia.

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