1 parsley root
a piece of leek
a piece of celery
2-3 l of water
salt
6 peppercorns
3 bay leaves
2 allspice berries
4 beetroots
3 tablespoons coconut milk (solid layer)
1 teaspoon sugar
2 tablespoons almond flakes (roasted)
Instructions:
Cut the root veggies (carrots, parsley root, leek and celery) into halves and add into the pot with boiling water. Add peppercorns , bay leaves and allspice berries. Season with some salt. Cook the vegetable broth for about 45 minutes.
Peel the beetroots and cut them into small cubes. Take the veggies and spices out of the vegetable broth. Add the beetroots into the broth. Cook until the beetroots are soft. Then add a pinch of salt and sugar.
Blend the soup until it’s smooth. Then add coconut milk. Sprinkle with roasted almond flakes.
