Creamy Beetroot & Radish Soup

Instructions

• Peel and cube the beets and potatoes into 2 cm pieces.
• Peel and dice the onion, then peel and finely chop the garlic and ginger. Heat the oil in a large pot over medium heat, and sauté the onions for about 3 minutes, stirring occasionally.
• Add the garlic and ginger, and sauté for another minute. Add the potatoes, sauté briefly, then add the beets.
• Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
• Reduce the heat, cover, and simmer for 20-25 minutes until the vegetables are tender.
• Stir in the coconut milk and agave syrup, then blend the soup with a blender or immersion blender until smooth.
• Taste and adjust the seasonings, adding horseradish or more salt and pepper as needed.
• Serve the creamy beet soup in bowls, garnished with a dollop of vegan yoghurt or coconut milk, sesame seeds, and fresh parsley.