Beetroot soup with coconut milk and avocado

8 servings

30 minutes

Vegetarian beetroot soup with Thai notes, where, in addition to the usual grated beetroot, radish and cucumber, there is coconut milk, mashed avocado pulp and deadly hot pepper "Bird's eye". The recipe was invented by the recipe editor of "Food" Vera Zheleznyak, she advises to adjust the degree of exoticism to your taste: first pour half a can of coconut milk into the soup, try it and, if you do not think that the taste has become too strange, gradually add all the steel .

Energy value per serving

• Calories: 158.5
• Proteins: 3.2g
• Fats: 11.7g
• Carbohydrates: 9.7g

Ingredients

• Beet: 500 g
• Cucumbers: 250 g
• Radish: 100 g
• Avocado: 2 pc
• Celery greens: 50 g
• Coriander: 80 g
• Chives: 15 g
• Garlic: 1 clove
• Thai hot pepper bird's eye: 2 pc
• Coconut milk: 400 ml
• Carbonated water: 1.5 l
• Salt: to taste

Cooking steps

1. Grate boiled beetroot, radish, and cucumber on a coarse grater. Chop all the greens and pepper. Cut the avocado into small cubes.

   Required ingredients:

   • Beet: 500 g
   • Cucumbers: 250 g
   • Radish: 100 g
   • Celery greens: 50 g
   • Coriander: 80 g
   • Chives: 15 g
   • Thai hot pepper bird's eye: 2 pieces
   • Avocado: 2 pieces

2. Mix vegetables and greens, add crushed garlic. Salt to taste.

   Required ingredients:

   • Garlic: 1 clove
   • Salt:  to taste

3. Pour with cold sparkling water.

   Required ingredients:

   • Carbonated water: 1.5 l

4. Add coconut milk, taste it, and salt more if needed.

   Required ingredients:

   • Coconut milk: 400 ml
   • Salt:  to taste