for 4 people

Soup

1 tbsp	coconut oil
2	onions, coarsely chopped
400 g	raw beetroots, cut into slices approx. 1 cm wide
5 dl	water
2 ½ dl	low-fat coconut milk
1 tin	white beans (e.g. cannellini approx. 400 g), rinsed and drained
½ tsp	cumin
1 ¼ tsp	salt
a little	pepper

Serve

2 tbsp	capers, rinsed, drained
2 tbsp	sunflower seeds, roasted

How it's done

Soup

Heat the oil in a pan. Add the onions, sauté for approx. 3 mins. Add the beetroot, cook briefly. Add the water, coconut milk and beans, bring to the boil. Reduce the heat, simmer for approx. 20 mins., stirring occasionally, season, blend.

Serve

Plate up the soup, top with the capers and sunflower seeds.

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