An outrageously easy soup but soooo tasty!
Things you need:
♦ 1.5 liters of water (top up if it evaporates)
♦ 3 medium beetroots
♦ 2 tbsp of veggie stock powder
♦ 1 can of coconut cream
♦ 1 & 0.5 tbsp lavender flowers
♦ pepper & Himalayan rock salt
You do:
– peel and chop the beetroots
– boil them in the water with the veggie stock powder
– when almost soft enough to blend, add coconut cream and 1 tbsp of lavender and let gently boil
– when beetroot is soft, blend the soup, either in a blender or with a stick blender
– add a bit more lavender and let simmer for a bit before you serve, just to infuse flavours
– serve and add a bit more of lavender on top
I also added some blood orange flavoured olive oil and a bit of chopped chives. You could drizzle a bit of olive oil and sprinkle the juice of a fresh orange.
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