Ever tasted the surprising combination of beetroot and ginger? They make a perfect match and this soup showcases the flavours to perfection. You have to try it!
Peel the ginger and slice thinly. Chop the onion and finely chop the garlic.
Heat the olive oil in a pan and fry the ginger and onion on a medium heat for 3 minutes.
Peel the beetroots and the apple and chop coarsely. Add the beetroots and apple to the pan and fry briefly. Add 1 litre of hot water and the coconut milk to the pan. Crumble the stock cube into the mixture and bring to the boil with the lid on the pan. Simmer on a low heat for 20 minutes until the beetroot is completely soft. Purée into a smooth soup with the hand blender. Season the soup with salt and pepper.
Slice the spring onion into rings. Garnish the soup with the onion rings and crème fraîche.
