Warming beetroot soup is prepared almost by itself! Organic coconut milk gives the soup a mild taste and fresh coriander completes the portion. While the beets are sizzling on the stove, you can easily prepare delicious scones that are perfect match with the soup!


1 yellow onion
2 cloves garlic
1 tbsp Foodin olive oil
600 ml water
500 g beetroots
2 vegetable broth cubes
1 tbsp shredded ginger
2 tbsp Foodin apple cider vinegar
1/2 can Foodin coconut milk
Salt & Pepper
Fresh Coriander

Chop the onion, and garlic, and fry on medium heat in olive oil until soft. Add the water, the beetroots, the broth, the ginger, and vinegar, and boil until the beetroots are soft. Puree the soup with a hand mixer until no lumps remain. Finally, add the coconut cream, salt & pepper. Top with fresh coriander before serving.


6 pcs

2 dl Foodin rice flour
1 dl oats
1/2 tsp salt
2 tsp baking powder
1/2 pack Foodin seed mix
50g butter, room temperature
1 1/2 dl water
1 tbsp maple syrup

Heat the oven to 215°C. Mix the dry ingredients, add the butter, the water, and the sweetener, and knead until you have a non-stick dough. Form 6 scones, place them on a baking sheet-covered pan, and bake in the oven for 15-20 minutes. Enjoy with your soup.

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