Beetroot coconut soup with crouton stars

Name: Beetroot coconut soup with crouton stars
Cook time: 35 min
Total time: 35 min
Yield: 5
Ingredients: 1 Onion; 400 g Red prayers; 3 TABLESPOONS Herb Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l apple juice; 2–3 thin slices of rye bread (approx. 25 g each); 1 can(s) (400 ml) unsweetened coconut milk

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 5

1 Onion
400 g Red prayers
3 TABLESPOONS Herb Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l apple juice
2–3 thin slices of rye bread (approx. 25 g each)
1 can(s) (400 ml) unsweetened coconut milk

Directions

1
Peel and chop the onion. Peel, wash and chop the beetroot. Heat 2 tbsp. herb butter in a pot, fry onion and beetroot for about 5 minutes. Season with salt and pepper.
2
Deglaze with apple juice and 100 ml water, bring to the boil and simmer for about 10 minutes.
3
In the meantime, cut out stars from the slices of bread. Heat 1 tbsp. herb butter in a frying pan. Fry the bread stars for about 3 minutes while turning.
4
Take out approx. 2 tablespoons of the beetroot as a soup vegetable. Puree the soup finely with a hand blender and mix in coconut milk, except for 4 tbsp. Bring to the boil, season to taste with salt and pepper.
5
Arrange the soup and beetroot cubes on deep plates. Add the remaining coconut milk. Serve with bread stars.