12 February 2016 in Dinners, Nutrition, Soups

CREAMY SOUP WITH PICKLED BEETROOTS

It’s a perfect February dinner recipe. You can use sunny squash or warming-up carrots. Pickled beetroots and garlic are responsible for the taste and nutrition :).

I use broth as a base for such soups, but if I don’t have it coconut milk works just fine.

Slice the onion and garlic and simmer it on the butter. Dice peeled carrots (squash) and potato (swee potato) and boil in the broth/water until they’re soft. Add onion, garlic and spices to it, mix and boil for a while more. Blend it. If you don’t have the broth, now is the time to add coconut milk.

Serve it with grated pickled beetroots.

Yummy! 🙂

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