Pink Beetroot Soup

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A looong week has ended. I really enjoyed it though. I started my internship this week and I really like it. The people are super nice, the work is interesting and it is for a good cause. Could it be any better? Definitely not! The internship is fulltime, but I still work in the evenings as a German teacher, so my days are very packed. I am actually quite proud of myself because I am pracitising now all the German grammar rules and I finally got some sense behind Dativ, Genitiv, and all that fun stuff I was so talented to ignore. Today I had a lesson with a woman who told me during the first 2 minutes that she has very high expectations and that she realizes if someone is not prepared. Yes, no pressure at all, but in the end she told me that she was super happy with the lesson, so that made my day even better. However, I still didn’t really get used to the busy rhythm of this week. This is why it was a bit difficult to eat healthy since I was very tired after work, but from next week on I take the whole meal prep thing more seriously. Promise.

I was looking through some pictures today and I found this beautiful soup I want to share with you. I normally don’t like pink, but when it comes to smoothies and soup, I just admire it. Moreovery, I honestly love beetroot. It is just such a fun vegetable. Yep I just used fun and vegetable in one sentence. You can use it in smoothies, soups, salads, as a side dish, it makes everything better.

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Serves 3:

For the soup:

  • 3 beetroots
  • 1 can coconutmilk
  • 1/2 liter vegetable stock
  • 1/2 onion
  • 1 garlic clove
  • 1 tbsp coconut oil
  • 1 tbsp salt (adjust it to your taste)

For the topping (optional):

  • 9 mini potatoes
  • 1 handful rosemary
  • 1 pinch of sea salt
  • 2 tbsp olive oil
  • sprouts
  • Granola

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Preparation of the soup:

  1. if not precooked, cook the beetroots until soft and cut into little cubes
  2. fry the onion and garlic (two minutes later) in coconut oil
  3. when they turn a bit brown add the beetroot and let it fry a bit more
  4. then add the coconutmilk and veggie stock and let it cook for about 10 minutes
  5. Add salt
  6. use a heatproof blender and blend the soup until soft
  7. serve the soup and add the topping

Preparation for the potatoes:

  1. prepare the potatoes before starting with the soup
  2. preheat the oven on 180 °C
  3. wash the potatoes and put them in an oven dish
  4. add olive oil and let it bake for approximately 15 minutes until soft
  5. put them out, smash them with a fork, add rosemary and sea salt and let it bake for 5 more minutes until crispy

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One Comment Add yours

  1. chefkreso says:

    Tasty and fresh new recipe 🙂

    Like

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