Ingredients
2 tablespoons butter
1 onion, finely chopped
1 stick of celery, thinly sliced
75 g coconut cream or 1 can coconut milk
1.5 l vegetable broth
400 g cooked beetroot, roughly sliced
juice of 2 limes
Salt
Freshly finely ground white pepper, my recommendation: Muntok Blanc
Fresh coriander
chives for garnish
production
In a saucepan large enough to hold the entire soup, melt the butter and fry the onions and celery until soft. Then add the beetroot, coconut cream, lime juice and vegetable stock. Bring to the boil and stir, making sure the coconut cream does not stick to the bottom.
Then puree the soup with a hand blender, then add salt, pepper and coriander.
Bring to the boil again before serving and then serve with chopped chives.
The lime soup is delicious hot and cold. The color gives the soup a strong appearance.
Source: Ms. Pure Pepper Kitchen
