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Vegan
Curried Beetroot Soup
Portions2 peopleChangeTiming 45 minsViewIngredients12 IngredientsViewSwitzerland82 % localView
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Ingredients (12)
- 300 grams beetroots
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 teaspoon cardamom powder
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 0.5 teaspoon chili powder
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 150 millilitres coconut milk
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 0.75 teaspoon cumin powder
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 3 cloves fresh garlic
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2.5 centimetres fresh ginger
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 fresh onion
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 teaspoon ground coriander
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2 tablespoons olive oil
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 0.5 teaspoon salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 4 decilitres vegetable stock
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
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Local shopping
Seasonality
Environmental impact (low)
Portions (2)
Tools (4)
Timing (45 mins)
Instructions
Peel 300 grams beetroots and cut them into pieces of around 2 cm |
Peel 1 fresh onion and chop finely |
Peel 2.5 centimetres fresh ginger and 3 cloves fresh garlic and grate both ingredients |
Add 2 tablespoons olive oil to a medium-sized saucepan and heat up over medium heat until the oil is hot |
Add onions, garlic and ginger to the hot olive oil and fry them for about 3 minutes until the onions are golden brown |
Add beetroots to the saucepan and fry on medium heat for about 15 mins until soft |
Prepare 4 decilitres vegetable stock according to instructions on packaging |
Add 0.5 teaspoon salt, 0.5 teaspoon chili powder and 0.75 teaspoon cumin powder, 0.5 teaspoon cardamom powder and 1 teaspoon ground coriander to the saucepan and sauté the vegetables and spices on medium heat for 1 minute |
Pour the stock and 150 millilitres coconut milk into the saucepan, stir well and simmer the soup on low heat for 10 minutes |
Blend the soup with a hand blender until smooth |