Beetroot are amazing health benefits and are a great natural detox food. They’re rich in fibre and antioxidants and packed with key nutrients such as vitamin B and iron.
Enjoy this rich soup hot or cold with some crusty bread.
- 3 large beetroot
- 4 medium kumara
- 1 tbs olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable stock
- 1 can coconut milk
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp cumin powder
- 1/2 tsp coriander powder
Preheat oven to 200°C.
Wash, peel and halve the beetroot and kumara then place them on a baking tray, and roast for 1 hour or until tender. Remove from oven and set aside.
While the veggies are cooking chop and sauté the onion with olive oil until clear. Add minced garlic and sauté for another minute. Season with salt, pepper, cumin and coriander.
Place the beetroot and kumara into a blender and add the onion mix, coconut milk and vegetable stock. Blend until smooth. If you find it too thick, gradually add another cup of stock until you reach your desired consistency.
Serve hot or cold with crusty bread.
Note: Beetroot have a vivid colour which may have you peeing pink. Do not worry.