Name: Beet soup with apple, ginger, and coconut milk
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Slovak
Ingredients: 2 glasses Beets; 1 glass Apple (chopped); 2 glasses Celery stalks; 2 Garlic cloves; 2 glasses Sliced carrots; 4 glasses Vegetable broth; 2 tbsp Grated ginger; 1 tbsp Fresh thyme; 1/2 tsp Salt; 100–200 ml Coconut milk; 50 ml Apple cider vinegar

Instructions

Tip: tap a step to mark it as done.

Place all the ingredients except the coconut milk in a large pot.
Set the pot on the stove, bring to a boil, and cook for 10 minutes, or until all the vegetables are tender.
Let the soup cool slightly, then blend it with the coconut milk in a blender until smooth.
Serve the soup. The ingredient amounts make 8 servings; for a different number of servings, scale all the ingredients proportionally.

Tip: Fill the blender no more than halfway with warm soup and hold the lid in place with a kitchen towel, as steam could lift it off. Shake the coconut milk before opening.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 112 kcal
Protein: 2.8 g
Carbohydrates: 17 g
of which sugars: 11 g
Fat: 4.3 g
of which saturates: 3.5 g
Fiber: 4.4 g
Salt: 1.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Cviklová polievka s jablkom, zázvorom a kokosovým mliekom