For 2 servings
200g peeled & diced Beetroot
200g peeled & diced Potato
100g roughly minced Onion
10g peeled & minced Ginger
2 cups Water
A splash of Lemon Juice (Optional)
Steamed beetroot - cut into 1cm cubes
Heat a pan and add Extra Virgin Sesame Oil. Add Onion and cook with stirring for 5 minutes.Then add beetroot & potato and stir to coat.
Pour water. Put a lid and let it simmer on low heat for 30 to 40 minutes or until the vegetables become soft.
Stop heating and add Brown Miso Red. Blend the soup with a stick blender to puree until the soup is very smooth and velvety. Add a splash of lemon juice if you prefer to have vivid colour and fresher taste.
Serve the soup garnished with Miso Powder Red, beetroot cubes and coriander leaves