| 3 tbspn olive oil
3 large onions chopped 5 cloves garlic finely chopped 3 tbspn ginger finely chopped 3 packets beetroot chopped 1.5 l vegetable stock |
2 400g can coconut milk
30 g coconut cream Large bag spinach thoroughly washed Salt & Pepper to taste 2 lemons juiced |
Heat oil in soup pan and fry onions, garlic and ginger – 10 mins
Add beetroot, stock, coconut milk and cream and simmer for 15 mins
Blend
Add spinach, salt and pepper and lemon juice