Beetroot and Coconut Soup

First, wash the beets and boil them with the peel in lightly salted water for 2 hours until the beets are very soft. Then peel the beets.

Put them in a blender together with the vegetable soup, coconut milk and ginger and puree finely.

Pour into a pot, heat just briefly and season with nutmeg, cumin, salt as well as lime juice.

Serve the soup in warmed bowls and sprinkle with coconut flakes before serving.

Preparation Tip:

To make the soup even faster, you can use pre-cooked, vacuum-packed beets.

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