800 g beetroot

peeled, cut into 2 cm chunks

2 red onions

coarsely chopped

½ tsp salt

2 tbsp peanut oil or sesame oil

2 cloves of garlic

finely chopped

3 cm ginger

peeled, finely chopped

2 stalks of lemongrass

bruised

800 ml water

2 tsp salt

1 lime

grated zest set aside, 2 tbsp juice

Some pepper

250 ml coconut milk

2 tbsp salted peanuts

coarsely chopped

Preheat the cooking space to 230 °C using the hot air with steaming mode. Spread the beetroot and onion out on a baking tray lined with baking paper and season with the salt. Put the baking tray into the preheated cooking space and roast for about 25 minutes.

(Pre-)heat cooking space to 230 °C with Hot air + steaming

Put the food in

Hot air + steaming 230 °C for 25 Mins

Heat the sesame oil in a pan. Sauté the garlic, ginger and lemongrass. Add the roasted vegetables, pour in the water, bring to the boil, simmer for about 5 minutes, season with salt. Remove the lemongrass, finely purée the soup and season with pepper and lime juice to taste. Mix 100 ml beetroot soup with the coconut milk. To serve the soup, create a marble effect in the soup with the beetroot and coconut mixture, then scatter over the lime zest and the chopped peanuts.