Beetroot Soup with Coconut, Pear and Cinnamon

Ingredients

• 1 Red Onion
• 30 g ginger (piece)
• 600 g beetroot
• 100 g Celery Root
• 2 pears
• 2 tbsp olive oil
• 400 ml Vegetable broth
• 40 g coarse coconut flakes
• 400 ml coconut milk (1 can, unsweetened, 9% fat)
• Salt
• Pepper
• 2 tsp Cinnamon

Instructions

1. 1.

   Peel and finely chop the onion and ginger. Peel, wash, and dice the beetroot and pears into small cubes. Peel, scale, wash, and also dice the celery root finely. Finely dice half of the pears and set aside as a topping.

2. 2.

   Heat olive oil in a pot and sauté the onion and ginger over medium heat for 3-4 minutes until translucent.

3. 3.

   Add beetroot, celery root, and pear to the onion-ginger mixture. Briefly sauté, then deglaze with vegetable broth. Let the soup simmer for 30 minutes over medium heat.

4. 4.

   Meanwhile, toast the coconut flakes in a pan without oil over medium heat, stirring until fragrant and golden brown. Then remove from the pan and let cool.

5. 5.

   After the cooking time, purée the soup finely and stir in the coconut milk. Season with salt, pepper, and cinnamon.

6. 6.

   Serve the soup in bowls or plates and sprinkle with pear cubes, coconut flakes, and cinnamon.