Scrub the beetroots and dice them into small cubes. Peel the potatoes and carrots and dice them into equal cubes.
Coarsely chop the beetroot leaves. Slice the onions, finely chop the ginger and garlic.
Heat the oil in a large pot and add the chopped ingredients. Fry on low heat for a couple minutes. Add prepared vegetables (except for the beetroot leaves), cumin, coriander, a pinch of salt and some pepper.
Pour in the vegetable stock and cook covered for 10-15 minutes. Add the coconut milk and chopped beetroot tops and cook for another 10-15 minutes.
Season with apple cider vinegar or lemon juice. Serve with fresh herbs, optionally add a dollop of crème fraiche or sour cream.
Ingredients (serves 4-6)
– bunch of beetroots with tops
– 2 medium carrots
– 200g of baby potatoes
– 1 small onion, sliced
– 2 garlic cloves
– 1 inch of fresh ginger
– 1l of vegetable stock
– 2 tablespoons of olive or
coconut oil
– 1 teaspoon of ground
coriander
– 1 teaspoon of cumin
– 1 can of coconut milk
– dash of apple cider vinegar or lemon juice
– salt and pepper
– fresh herbs – parsley, dill or coriander
– crème fraiche or sour
cream (optional)
