US
Beetroot Soup
Prep and cooking time: 50mins
Complex carb portions, per serving: 0.5
Freezable
Ingredients
Serves: 4
2 tbsp coconut oil
1 small red onion, diced
700g raw beets, peeled and largely diced
1 small head of cauliflower, cut into florets
1 x 400g tin chickpeas
2 cloves garlic, minced
1 tbsp ginger, minced
1 x 400g tin full-fat coconut milk
700ml vegetable stock
200g plain natural, Greek yoghurt, or yoghurt alternative
2 tbsp fresh lime juice
1 bunch fresh coriander, roughly chopped
Method
Heat the oil in a large, heavy-bottomed saucepan or casserole dish, over medium-high heat.
Fry the onions, until they are soft and translucent.
Add the beetroots, cauliflower, chickpeas, ginger, and garlic, and cook for 5mins, or until they are fragrant and vibrant in colour.
Pour the coconut milk and stock into the saucepan, and season with salt.
Bring to a simmer, cover, and cook until the beetroot is tender, 35-40mins or 15mins if using pre-cooked beetroot.
Remove the pot from the heat and stir in the lime juice. Taste for seasoning.
Puree until very smooth with a handheld blender, or wait until cooled and puree in a blender.
Sprinkle with fresh coriander, a heaped spoonful of yoghurt, and serve with a side salad or a handful of spinach mixed in at the end to increase your vegetables.