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Beetroot soup

with coconut milk

Beetroot soup

with coconut milk

Duration
approx. 40 min.
Effort
moderate

Ingredients for 4 people

  • 1 JarKühne Beetroot
  • 1Onion
  • 1 TbspOil
  • 1 TspCumin
  • 400 mlChicken or vegetable stock (jar)
  • 400 mlCoconut milk (tin)
  • 1Lime
  • 1 PieceGinger (approx. 5 cm)
  • 2Garlic cloves
  • 1 StalkLemongrass
  • 1Chilli pepper
  • 4 SprigsMint
  • 4 SprigsCoriander
  •  Salt
  •  Brown sugar

Nutritional information

Approx. 260 kcal (1089 kJ) / 3 g protein / 22 g fat / 12 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

Rezept Rote Bete-Suppe mit Kokosmilch

1. Drain the beetroot slices drain well. Peel the onions and cut into cubes. Heat the oil, sauté the onion until transparent. Add the beetroot slices and cumin and sauté 1–2 minutes. Pour in the stock and coconut milk, bring to a boil, cover and simmer for about 20 minutes.

2. Wash the lime in hot water, dry, grate the zest, rub and squeeze out the juice. Peel the ginger and garlic. Prepare the lemongrass. Cut the chilli pepper in half, remove the seeds and wash. Wash the mint and coriander, shake dry, pluck off the leaves.

3. Finely chop the lime zest, ginger, garlic, lemongrass, chilli and herbs. Stir in 2–3 tbsp of lime juice. Purée the soup until smooth.. Stir in the spice paste, saving 1 tbsp for later. Season with salt and sugar. Drizzle the remaining paste over the soup.

1. Drain the beetroot slices drain well. Peel the onions and cut into cubes. Heat the oil, sauté the onion until transparent. Add the beetroot slices and cumin and sauté 1–2 minutes. Pour in the stock and coconut milk, bring to a boil, cover and simmer for about 20 minutes.

2. Wash the lime in hot water, dry, grate the zest, rub and squeeze out the juice. Peel the ginger and garlic. Prepare the lemongrass. Cut the chilli pepper in half, remove the seeds and wash. Wash the mint and coriander, shake dry, pluck off the leaves.

3. Finely chop the lime zest, ginger, garlic, lemongrass, chilli and herbs. Stir in 2–3 tbsp of lime juice. Purée the soup until smooth.. Stir in the spice paste, saving 1 tbsp for later. Season with salt and sugar. Drizzle the remaining paste over the soup.