Beet & Ginger Soup With Black Beans
- 1 tablespoon coconut oil
- 1 red onion, sliced
- 2 cloves garlic, peeled & sliced
- 1.5 inch ginger, peeled & sliced
- 550 grams beetroot, cleaned & trimmed
- 550 milliliters filtered water
- 200 milliliters coconut milk
- salt & pepper to taste
- 300 grams black beans, cooked & drained
- small handful fresh coriander
- 2 tablespoons toasted mixed seeds
- Sweat your onions in a large pan for a few minutes until soft, add the garlic and ginger. Grate or finely chop your beetroot , add to the pan and cover with your stock or water. Simmer for about 10 minutes until the beetroot is tender. Blend with the coconut milk until smooth add salt and pepper to taste.
- Serve with a spoonful of cooked black beans, a sprinkle of fresh herbs and toasted seeds.
coconut oil, red onion, garlic, ginger, beetroot, water, milliliters coconut milk, salt, black beans, handful fresh coriander, mixed seeds
Taken from food52.com/recipes/75232-beet-ginger-soup-with-black-beans (may not work)