Finely chop the peeled red onion and set aside the garlic and the well-washed leek, only the white part. Wash, lightly peel and chop the turnip, and chop the beets separately. If they are raw, they can be cook first by peeling or roasting wrapped in foil. If they are used canned, let them be natural.
Heat a background of olive oil in a saucepan and fry the onion over medium-low heat until it begins to soften. Add the garlic, stir slightly and add the leek and turnip. Season and leave cook about 8-10 minutes until the vegetables begin to be tender. Add the beets, the two bell peppers and the vinegar, and cook, stirring for a couple of minutes.
Cover with the coconut milk and about 3/4 of the indicated amount of water or broth (if using water, add more salt), stir, bring to a boil, cover and lower the heat. Cook for about 15 minutes; check that the vegetables are tender and blend with the blender.
Try the texture and add more broth or water if you prefer more liquid. Correct the flavor by adding more salt, pepper, paprika or vinegar, and serve hot.