A colorful bowl of comfort: this beetroot soup combines the earthy flavor of beetroot with spicy ginger, creamy coconut, and a hint of lime juice. The peanut butter makes it extra creamy, while the topping of XAVIES' Pure Toasted Nuts & Seeds adds a surprising crunch. Perfect for warming up on a chilly day. 🌸
This is what you need
- 1 tbsp olive oil
- 1 sweet onion, coarsely chopped
- 4 red beets, cooked and cut into pieces
- 1 l vegetable stock
- 3 tbsp apple cider vinegar
- 2 cloves of garlic, pressed
- 4 cm ginger, peeled and grated
- 1 tbsp freshly ground coriander seeds
- 2 tsp freshly ground cumin seeds
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 2 tbsp peanut butter
- 475 ml full-fat coconut milk
- The juice of 2 limes
- A handful of fresh coriander
- A handful of XAVIES' Pure Toasted nuts & seeds
- Coconut milk, coriander and lime slices for garnish
This is what you need
Sauté the onion in a large pot with a little olive oil until translucent. Add the beetroot, stock, apple cider vinegar, garlic, ginger, coriander seeds, cumin, salt, and pepper and simmer briefly.
Turn off the heat and stir in the peanut butter, three-quarters of the coconut milk, and the lime juice. Blend with an immersion blender until smooth and creamy, adjusting the seasoning if needed.
Serve the soup in bowls and garnish with fresh coriander, a splash of coconut milk, a wedge of lime, and a crunchy topping of Pure Toasted Nuts & Seeds.
