A Recipe for Beetroot & Potato Cream Soup

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!

Ingredients:

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

Method:

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.

Serve hot!