Raw Beetroot, Ginger & Coconut Soup
This soup is absolutely lovely; if you get the balance right, it is just plain surprising. To be served cold or at room temperature. This is what I did, for 4 entrée size portions:
Prepared by: Eerainuh
Cuisine: raw vegan
Recipe type: soup
Serves: 4
Prep time:
Total time:
You need
- 2 beetroots medium sized
- 1 tbsp raw agave nectar
- 1.5 cup of filtered water
- ½ of spring onion
- ½ medium red onion
- 2 tbsp dried Dill
- ¾ cup of Coconut Cream (fats scooped off in my recipe, but feel free to leave it in)
- about 1.5cm of fresh ginger
- juice of about ½ to 1 lemon
- pepper
- 1.5 tsp Himalayan Rock Salt
To do
- grate the beetroot
- then add everything to a blender and blend till smooth. Unless you have a high powered blender, this will keep some beetroot bits.
- serve!
Notes
I served this at room temperature, but would serve it cold in summer, even with a few ice cubes 🙂
Speak Your Mind