This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
.................................................................................................................................
I have to admit I was surprised how much I liked this soup, I love beets and ginger, and beet and ginger juice but I didn’t imagine I would like it so much as a soup, but I loved it! It works really nicely with the black beans so I recommend including those and a sprinkle of fresh herbs and toasted seeds. Serve with greens or fresh bread.
Serves 4 as a starter
Sweat your onions in a large pan for a few minutes until soft, add the garlic and ginger. Grate or finely chop your beetroot, add to the pan and cover with your stock or water. Simmer for about 10 minutes until the beetroot is tender. Blend with the coconut milk until smooth add salt and pepper to taste.
Serve with a spoonful of cooked black beans and a sprinkle of fresh herbs and toasted seeds.
1 tbsp coconut oil
1 red onion, sliced
2 large cloves garlic, sliced
1.5 inch ginger, peeled and sliced
550g beetroot - cleaned and trimmed
approx 500ml vegetable stock or water
200ml coconut milk
salt & pepper to taste
300g black beans – cooked and drained
fresh coriander, dill or mint would go nicely
toasted seeds