Beetroot Soup

Our Beetroot Soup recipe is not just any soup; it’s a bowl full of warmth, flavour, and health benefits that’s perfect for this time of year.

Ingredients:

2 stalks Lemongrass
2 Red Hot Chili Pepper (deseeded if you want to reduce heat)
5 cms Ginger (peeled)
1 Lime (juiced )
4 Kefir Lime Leaves
1 tbsp Coconut Oil
1 tsp Cumin Seed
500 grams Beetroot (you can buy ready cooked but not in vinegar )
600 mls Vegetable Broth (or chicken broth)
1 tin Canned Coconut Milk (400g)
Sea Salt & Black Pepper (to taste )
2 bulbs Fennel (chopped into tiny squares)
1/4 cup Parsley (to serve )
2 scoops Collagen Powder (Optional)

Directions:

1. Make a spice paste by adding the lemongrass, ginger, kefir lime leaves, lime, chillies and 1/4 cup of cold water into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time).
2. For the soup, heat the vegetable oil in a large pan over medium heat. Add the fennel, salt and cumin seeds and fry gently for a few minutes until the fennel has softened. Add the spice paste and cook for about five minutes to release the fragrance.
3. Add the beetroot and cook for two minutes. Add the stock and coconut milk, bring to the boil and simmer for 7-8 minutes.
4. Blend the soup up using a hand blender. Season with salt and freshly ground black pepper. Add the chopped parsley to your bowl and enjoy. If you wish to add extra protein then add 2 scoops of collagen powder before serving.

Good to know:

Store in the fridge for up to 3 days or freeze for a later date.