Creamy Beetroot Soup
3 garlic cloves
2 celery sticks
250 ml coconut milk
2 teaspoons of coriander powder
600 ml veggie broth
Dice onion and garlic and saute for 5 minutes until translucent
Finely chop chili (feel free to adjust the amount to your preferences) and add to onion and garlic
Grate carrots, parsnips and beetroots, slice celery sticks in half moons.
Add all vegetables and coriander powder to onion, garlic, chili mixture and fry for 2-3 minutes until fragrant
Add vegetable broth and cook for about 25 minutes.
With immersion blender process all the soup until smooth
Add coconut milk and seasoning and cook for another 5 minutes
Serve with coriander garnish and splash of coconut milk
You can freeze any leftovers