Beetroot soup with coconut, pear and cinnamon
The natural pigment betanin from beetroot has antioxidant properties – it can protect body cells from the effects of harmful free radicals. Folic acid and iron support blood formation.
Ingredients · Servings 4
- 1 red onion
- 30 g ginger (in one piece)
- 600 g Roti Beetroot
- 100 g celeriac
- 2 pears
- 2 tbsp olive oil
- 400 ml vegetable broth
- 40 g coarse desiccated coconut
- 400 ml coconut milk (1 can, unsweetened, 9% fat)
- Salt
- Pfeffer
- 2 tsp cinnamon
Method · 45 min
- Peel and finely chop the onion and ginger. Clean, wash, and dice the beets and pears. Clean, peel, and wash the celery, then dice it finely as well. Finely dice half of the pears and set them aside as a topping.
- Heat olive oil in a pot and sauté the onion and ginger over medium heat for 3-4 minutes until translucent.
- Add the beetroot, celery, and pear to the onion and ginger mixture. Sauté briefly, then deglaze with vegetable broth. Simmer the soup for 30 minutes over medium heat.
- Meanwhile, toast the shredded coconut in a dry pan over medium heat, stirring constantly, until fragrant and golden brown. Then remove from the pan and let cool.
- Once the cooking time is up, purée the soup until smooth and stir in the coconut milk. Season with salt, pepper, and cinnamon.
- Divide the soup into bowls or plates and serve sprinkled with diced pears, desiccated coconut and cinnamon.
The combination of earthy beetroot, coconut, and cinnamon harmonizes wonderfully with a fruity-sweet component like pear. For those who prefer it even sweeter, the pear pieces can be caramelized in a pan with a little honey before being used as a topping for the soup.
- 30g of ginger in one piece
