INGREDIENTS
1 tbsp olive oil
1 sweet onion, coarsely chopped
4 red beets, cooked and cut into pieces
1l vegetable stock
3 tbsp apple cider vinegar
2 garlic cloves, pressed
4 cm ginger, peeled and grated
1 tbsp freshly ground coriander seed
2 tsp freshly ground cumin seed
1 tsp freshly ground black pepper
1 tsp salt
2 tbsp peanut butter
475 ml whole coconut milk
Juice of 2 limes
A handful of fresh coriander
A handful of XAVIES' Pure Toasted Nuts & Seeds
Coconut milk, coriander and lime slices for garnish
PREPARATION
Put a large pot on the fire and simmer the onion in a little olive oil until it is glassy, while stirring. Add the chopped beetroot, vegetable stock, vinegar, garlic, ginger, coriander, cumin, pepper and salt. Cover the pot and bring to the boil until the beetroots are done. Turn off the heat and add the peanut butter, ¾ of the coconut milk and the limejuice. Mix the soup with a hand blender until creamy and add salt and pepper to taste.
Serve the soup with freshly chopped coriander, lime slices, a little coconut milk and XAVIES' Pure Toasted Nuts & Seeds.
