Ingredients

• 1 and 1/2 liters vegetable broth, for example from this recipe
• 2 bunches young beet greens with small beets or 1 larger bunch
• 1 tablespoon coconut oil
• 1 onion (or 4 young onions)
• 2 cloves garlic
• 1/2 kg young potatoes
• 1 chili pepper
• 1 tablespoon lime juice
• fresh cilantro
• 150 ml coconut milk

Preparation

1. Prepare broth and keep it boiling under cover. Rinse beet greens thoroughly, peel beets and cut into thin slices. Chop stems and leaves on a cutting board, leaving smaller leaves whole. Peel potatoes and cut into small cubes.
2. In a wide larger pot with coconut oil, glaze diced onion and sliced garlic. Add potatoes and beets (for now without leaves) and sauté stirring occasionally for about 3-4 minutes. Season with sea salt.
3. Then add stems and chopped beet greens leaves (for now without whole leaves) and chopped chili without seeds. Sauté stirring for about 1-2 minutes.
4. Pour hot broth and bring to a boil. Cook for about 10 minutes over medium heat until potatoes are tender. Add reserved beet green leaves, lime juice and cook for another minute.
5. Finally add coconut milk previously mixed with a few tablespoons of hot broth. Sprinkle with fresh cilantro and serve. You can make dollops with extra coconut milk.