Gingered Beetroot Soup

 

1 pound (450g) beetroot, cubed

1 medium red onion, chopped

2 garlic cloves, chopped

1" (2,5cm)  inch piece of ginger, chopped

1 potato, cubed

1 parsnip, cubed

1/2 kohlrabi bulb, cubed

3 tablespoons (45ml) coconut oil

3-4 cups (720-840ml) vegetable broth

salt to taste

yogurt for serving

1. heat coconut oil in a saucepan. Add onions, and garlic. Cook stirring until onion is translucent. Stir in ginger, and cook for 1 minute

2. add all vegetables, season with salt, stir well, and pour broth in. Cook until vegetables are very soft. Beetroot won't be as soft as rest of veggies

3. pour soup into a blender, and blend until very smooth. Check seasoning

Serve with a dollop of yogurt or coconut milk