Don’t just put beetroot in a salad – try seasoning with fresh thyme and topping over a deliciously creamy potato soup. Coconut cream adds a subtle sweetness, rounding out this unique dish. We give you the easy recipe right here!
Serving: For 4-5 people
- 2 beet roots
- 2 potatoes
- 1/2 can coconut cream
- 2 garlic cloves
- 1 branch fresh thyme
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
Cut the potatoes and fry them with garlic for 5 minutes, add the coconut cream, paprika, salt and black pepper.
Cook for 15 minutes, add water if needed and then blend until you get a creamy texture.
Peel and cut the beet root, boil it for 30 minutes with water.
After cooking, fry it for 5 minutes with the fresh thyme and salt and let it cool.
Put the potato cream on a plate and add the beet on top.
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