Vegan Beet Soup With Cilantro And Mint Pesto - cooking recipe

Ingredients

1 kg beetroot, peeled and diced
1 None large potato, peeled and diced
1 None onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
20 g fresh ginger, peeled and finely chopped
10 tbsp olive oil
2 tsp ground cumin
1 litre vegetable stock
30-40 g dried coconut chips
2 stalks coriander
6-8 stalks mint
1/2 bunch flat-leaf parsley
1 None lime, zested and squeezed
1 can (400ml) coconut milk

Preparation

Heat 3 tbsp of olive oil in a large saucepan and saute the onion, garlic, ginger and cumin, stirring well. Add the beets and potato and saute vigorously. Pour in the stock, bring to a boil and simmer covered for 25-30 mins.
Toast the coconut chips in a pan and set them aside to cool. Puree the herbs, lime zest and 7 tbsp olive oil and season to taste.
Stir the coconut milk into the hot soup then puree with handheld blender until smooth. Season and add 2-3 tbsp of lime juice. Serve garnished with the herb pesto and sprinkled with coconut chips.