A creamy soup with a pleasantly spicy taste, rich in minerals and fresh plant materials.
- 1 red onion
- 2 cm fresh ginger
- 700 g beetroot
- 3 tablespoons olive oil
- 600 ml vegetable soup juice
- a slice of lime peeled
- 4 tablespoon coconut cream
- sea salt, fresh ground pepper
- 1 teaspoon freshly grated horseradish
Gently peel the onion and ginger. Wash the beetroots, peel and cut them into small cubes.
Heat the oil in a pot. Put in the chopped onion and ginger with constant stirring. Add the beetroot pieces and fry them. Add the vegetable soup and add a little pepper and salt. Cook for about 15 minutes until the vegetables are soft. Make it mushy with a blender and make it more intense with coconut cream and horseradish.
Decorated with radish green and Sango horseradish.