Vegan Beetroot Soup

Ingredients

• 400 g beetroot, peeled and diced
• 1 medium onion, chopped (120 g)
• 1 medium tomato, chopped (100 g)
• 200 ml light coconut milk
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tbsp oil
• 700 ml water
• 1 tsp salt

Preparation

1. Heat oil; bloom cumin seeds, then sauté onion until soft.
2. Add tomato, turmeric, and coriander; cook 2 minutes.
3. Stir in beetroot and water; simmer until beets are tender.
4. Blend until smooth, return to pan, add coconut milk and salt.
5. Simmer gently 3–4 minutes without boiling hard.
6. Serve hot in bowls.