Beet soup with hazelnut crunch
- Vegan* - Lactose-free - Gluten-free
Preparation time: 120 minutes - Difficulty level: medium
Ingredients for 4 portions:
- 400 g potatoes
- 800 g beet
- 1 onion
- 2 garlic cloves
- 4 tbsp coconut oil
- 600 ml vegetable stock
- 200 ml coconut milk
- 2 tbsp baobab powder
Spices:
- 1 pinch nutmeg
- 2 tsp mild curry
- fleur de sel
- freshly ground colorful pepper
Topping: 1 tbsp per serving:
- coconut cuisine* or crème fraiche
Hazelnut crunch::
- hazelnuts
- maple syrup
- 1/2 tsp cayenne pepper
- sea salt
- 400 g potatoes
- 800 g beet
- 1 onion
- 2 garlic cloves
- 4 tbsp coconut oil
- 600 ml vegetable stock
- 200 ml coconut milk
- 2 tbsp baobab powder
Spices:
- 1 pinch nutmeg
- 2 tsp mild curry
- fleur de sel
- freshly ground colorful pepper
Topping: 1 tbsp per serving:
- coconut cuisine* or crème fraiche
Hazelnut crunch::
- hazelnuts
- maple syrup
- 1/2 tsp cayenne pepper
- sea salt
Preparation of the soup:
First wash the beet under running water and cut off the roots and leaf stalks.
Then place the tubers with skin in a saucepan, fill with enough water and bring to the boil.
Then simmer over a medium heat. Depending on the size, this will take around 30-50 minutes.
Once cooked, rinse with cold water, peel and dice.
In the meantime, peel and dice the potatoes, peel and finely chop the onions and garlic and sauté in 2-3 tbsp coconut oil in a soup pan.
Add the curry powder and sauté briefly.
Then add the potatoes, deglaze with vegetable stock and cook for approx. 20 minutes.
Add the beet, coconut milk and salt & pepper and simmer for approx. 5 minutes and then season to taste with the spices.
Crunch:
In the meantime, chop the hazelnuts without skin into small nut pieces, roast in a little coconut oil until they smell nutty, season with salt & cayenne pepper and caramelize with maple syrup.
Spread on a plate and leave to cool.
Finish:
Finally, puree the soup with a hand blender, stir in the baobab powder, divide the portions into soup bowls and garnish with coconut cuisine or crème fraiche.
Spread the hazelnut crunch on top and top with fresh herbs of your choice.