Delicious Beet And Ginger Soup

• Mains
• 1,5 liters vegetable/herbal stock
• 2 cooked beets
• 1 tablespoon chopped ginger root
• 1 medium onion
• 2 garlic cloves
• 1/2 can of coconut milk
• 2 tablespoons olive oil
• Herbs
• 1/2 marjoram
• 1/2 savory
• 2 juniper berries
• 1/2 lovage
• 1/2 teaspoon dried parsley
• 1 bay leaf

1. Cook herbal stock. Add vegetables, herbs (about 1/2 teaspoon savory, lovage, dried parsley, a teaspoon marjoram, 2 juniper berries, bay leaf, salt and pepper), olive oil and pour boiling water. Cook for 20-30 minutes. Season with soy sauce. 5 minutes prior finishing cooking, add chopped fresh parsley. Strain and throw veggies away.
2. Heat olive oil, fry the chopped onion, garlic, beetroot and ginger for 10 minutes.
3. Transfer to stock and cook for next 5-10 minutes. Pour it into a blender, add coconut milk and blend until smooth and creamy.rnTransfer back to pot and cook for a further 5-10 minutes.
4. Seasoning to taste if necessary with salt, pepper and marjoram.

mains, herbal, beets, ginger root, onion, garlic, coconut milk, olive oil, herbs, marjoram, berries, lovage, parsley, bay leaf

Taken from food52.com/recipes/40351-delicious-beet-and-ginger-soup (may not work)