Beetroot coconut soup with crouton stars

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3.6 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 5
  • 1 Onion
  • 400 g Red prayers
  • 3 TABLESPOONS Herb Butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 l apple juice
  • 2–3 thin slices of rye bread (approx. 25 g each)
  • 1 can(s) (400 ml) unsweetened coconut milk

Directions

  1. 1

    Peel and chop the onion. Peel, wash and chop the beetroot. Heat 2 tbsp. herb butter in a pot, fry onion and beetroot for about 5 minutes. Season with salt and pepper.

  2. 2

    Deglaze with apple juice and 100 ml water, bring to the boil and simmer for about 10 minutes.

  3. 3

    In the meantime, cut out stars from the slices of bread. Heat 1 tbsp. herb butter in a frying pan. Fry the bread stars for about 3 minutes while turning.

  4. 4

    Take out approx. 2 tablespoons of the beetroot as a soup vegetable. Puree the soup finely with a hand blender and mix in coconut milk, except for 4 tbsp. Bring to the boil, season to taste with salt and pepper.

  5. 5

    Arrange the soup and beetroot cubes on deep plates. Add the remaining coconut milk. Serve with bread stars.

Nutrition Facts

KCAL
240 kcal
CARBS
18 g
FATS
16 g
PROTEINS
2 g