Not only are they a brilliant colour but they are packed with essential nutrients, including folate, manganese and potassium. Both the vegetable and juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. This soup is earthy and filling, and tastes even better the day after making.
600 gram Beetroot, Peeled and cut in to 1/4 inch cubes
2 or 3 cloves of garlic, chopped finely or grated
Glug of extra virgin olive oil
2 tsp Paprika
2 tsp Cumin
600 ml organic vegetable stock
1 tsp Sea Salt
1 tsp Black Pepper
400 ml Coconut Milk
1 whole Red Onion, Large
In a medium to large saucepan place the olive oil over high heat. Add the garlic and onion and fry off until tender and turning golden.
Add in the spices and continue to fry off for 2-3 minutes- stirring with a wooden spoon.
Add in the beetroot cubes and fully coat into the spice mix, fry for another 3 minutes.
Add in the vegetable stock, salt, pepper and bring to boil for a few minutes before reducing to a simmer for around 40 minutes until the beetroot are fork tender.
Place all the mix into a blender and blend until smooth (you can also use a hand blender).
Place back in the pan over low heat and add 1 can coconut milk. Stir and warm through for a couple of minutes.
Ladle into bowls and garnish with a little drizzle of olive oi, some extra coconut milk, pumpkin seeds or just a sprinkle of parsley.
Serve straight away, freeze or leave in the fridge for up to 5 days in an air tight container.