Jane’s Beetroot Soup with Mint and Coconut

Large onion, large beetroot (or two small ones) carrot, olive oil, stock (chicken or veg), creamed coconut (2oz), lemon or lime juice, chopped fresh parsley, and chopped fresh mint, black pepper.

Gently soften onion in a saucepan with olive oil, add grated carrot, grated beetroot, and stock, gently simmer till soft.

Then add creamed coconut, simmer, then add lemon or lime juice, chopped fresh parsley and chopped fresh mint, black pepper, simmer until ready, you can blend it, or eat it as it is.

If you find it sweet don’t have the carrot, or have less coconut. Lovely combo beetroot with mint…

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