My calendar says springtime, but the weather is stuck in winter mode.
So fuck it, I am too.
Hence I’m stay in, making soup and having a couch & blanket night.
I tend to go through food obsessions and right now, I am having a bit of a love affair with beetroot.
Up until a month ago, I had never actually had beetroot (aside from that pickled jar stuff, which is a) not that nice, and b) def not the real deal), but my shopping basket was looking soooo boring and I wanted to add more variety to my veg.
Plus, the man kept going on about how good beetroot is for you, and was he was so right.
According to this source
Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.
ALL good stuff. If you eat the beetroot and the greens, it’s basically two veg in one :)
Also, it’s one of the prettiest vegetables. There definitely needs to be more pink food IMO…
So, as I am all about quick, simple, nutritious and delicious meals. It was only a matter of time before beetroot soup came along.
And it is def here to stay. The sweet earthy beetroot combined with creamy coconut and fresh zingy ginger, is so freaking good. This is gonna be a permanent on my soup rotation (yes, I do actually rotate soups).
Here is what you will need…
- 3 x beetroot plus the greens (if you cant find beetroot with the greens, then you can skip adding them)
- 3 x celery stalks
- 1 x red onion
- 1 x inch piece of ginger, peeled & chopped
- 2 x cloves of garlic, peeled & chopped
- 2 x TBSP coconut oil
- 1 litre water
- 1 x handful of fresh dill
- 150ml coconut cream
Method is super basic (I don’t tend to do cooking any other way).
Minimum effort, max results please.
Roast the beetroot and garlic in 1tbsp of coconut oil at 200°C for 30mins
Saute the onion and ginger in 1tbsp of coconut oil over a low heat until softened
Add the water, celery, beetroot greens and roasted beetroot with garlic
Bring to the boil and simmer for 15mins
Take of the heat, add the dill and coconut cream and blend until smooth.
Done! This makes around 4 portions, so lunch for the week is sorted – meal prep FTW.
If you have leftover coconut cream and are feeling fancy, then you can swirl this on top and garnish with a lil extra dill.
If anyone has any other beetroot recipes to recommend, please let me know! I still have quite a few waiting to be eaten.
Talk soon xxx