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


Add spinach, salt and pepper and lemon juice