This beetroot soup is so delicious and light! I make it all the time during the winter and, to save time, I make far more than I need and then freeze it in individual sized portions to re-heat and enjoy quickly later..! Perfect for the recent cold weather and – if you need some extra energy – amazing for dipping wholegrain bread!x
Serves 2 Ingredients: - 2 medium beetroots - 1 tbsp. olive oil or coconut oil - 1 onion, chopped - 2 cloves of garlic, chopped - 1 tsp. of chopped ginger - 2 stalks of celery, diced - 600 ml vegetable stock - a pinch of cumin - 1/2 tsp English mustard - 3 tbsp. coconut cream (optional) Method: Boil the beetroots with their skin on for 30-40 minutes, until they are soft enough to pierce with a sharp knife. Cut off the ends and chop into pieces. Heat the oil in a large pot and sauté the onion, garlic and ginger for 2 minutes. Add the beetroot, celery and vegetable stock, bring to the boil and simmer until the beetroot has softened enough to blend. Put in a blender with the cumin, mustard and some salt and pepper. Blend until smooth. Add the coconut cream, if using, to make it even creamier.