BEETROOT SOUP
I have begun to love beetroot since I have been including it in soups. It is especially delicious when baked.
Ingredients
- 1 soup spoon of coconut butter
- ½ a red onion
- 1 clove of garlic
- 3 medium-sized beetroots
- 1 large parsley root
- 1 kohlrabi
- 1 teaspoon of ground caraway
- 2 red cabbage leaves
- Salt, pepper
- A handful of parsley or 1 teaspoon of dried parsley
- 6 chopped basil leaves or ½ teaspoon of dried basil
- 1 soup spoon of miso paste
- 1 dl of coconut milk (add at the end)
- 1 dl of Refošk wine
- ¼ teaspoon of cinnamon
- A pinch of ground chili
Instructions
- Heat the oven to 180 degrees Celsius.
- Line the baking tray with waxed paper. Cut the beetroot in half (do not peel it), cut the remaining tuberous vegetable into large pieces and spread over the waxed paper. Add onion, cut in four, then add garlic, which you do not peel, but just cut a third off the top (to allow the garlic paste to be formed).
- Sprinkle all together with olive oil and season with salt. Bake in the oven for 30 minutes.
In the meantime:
- Cook the red cabbage in salted boiling water for about 10 minutes. Pour some vinegar in the water (to keep the color). Take off the stove to cool. Leave it aside.
Soup recipe:
- Place the baked vegetables in the blender, squeeze the garlic from the peel (garlic paste), add the cooked red cabbage, spices, miso paste, coconut milk and water. Blend.
- Pour into a pot and simmer for another 5 minutes to allow the ingredients to blend together nicely. If the mixture is too thick, pour water into it. Add more salt if you wish.
- Fresh basil and sprouts go well with the soup for decoration and a richer flavor.
Hint:
- If you have some soup left, put it in ice molds. Freeze it.When you need a colored soup cream base for risottos or purees, you already have it to hand.
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