1. Prep the ingredients:
Remove the pre-cooked beetroot from the packaging and roughly dice it. Core and dice the apple. Peel and finely chop the onion and ginger.
2. Build the flavor base:
Heat olive oil in a pot. Sauté onion and ginger for 2–3 minutes until fragrant.
3. Cook the soup:
Add apple and beetroot, briefly sauté, then pour in the vegetable broth. Bring to a boil and simmer gently for about 10–15 minutes.
4. Blend & finish:
Blend the soup until smooth. Stir in coconut milk and season with lemon juice, salt and pepper.
5. Serve:
Pour into bowls and garnish with fresh herbs, coconut milk drizzle or seeds if desired.
Nutritional Information (approx. per serving):
Calories: 210 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 26 g
Fiber: 5 g
