Beetroot Soup with horseradish coconut yoghurt
2 tbsp grassfed butter/ghee or cold pressed olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 large onion, finely chopped
1 lbs / 500 g raw beetroot's, any colour, coarsely grated
4 cups / 1l vegetable broth
2 bay leafs
1 tbsp apple cider vinegar
sea salt & freshly ground pepper
4 tsp freshly grated horseradish, or more to taste
1/2 cup / 120 ml pure coconut cream
squeeze of lemon
1
1. Heat ghee in a large saucepan on medium heat, add mustard and cumin seeds and stir constantly to prevent from burning. Fry until fragrant. Then add onion and fry until soft, stirring occasionally.
3
2. Add the grated beetroot, vegetable broth and bay leafs. Bring to a boil, lower the heat and let simmer for 30-40 minutes.
5
1. Prepare the horseradish coconut yoghurt by combining the ingredients in a bowl and set aside.
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2. Add apple cider vinegar, salt and pepper to the beetroot soup and let simmer for another minute or so.
9
3. Adjust seasoning to taste. Serve in bowls with a dollop of Horseradish Yoghurt.
CategoryLunch, Soup, StarterCuisineKetogenic, Ketogenic-Vegetarian
Ingredients
2 tbsp grassfed butter/ghee or cold pressed olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 large onion, finely chopped
1 lbs / 500 g raw beetroot's, any colour, coarsely grated
4 cups / 1l vegetable broth
2 bay leafs
1 tbsp apple cider vinegar
sea salt & freshly ground pepper
4 tsp freshly grated horseradish, or more to taste
1/2 cup / 120 ml pure coconut cream
squeeze of lemon