This is our most recent fail-safe soup recipe; one we’ve been making in batches to store for the next nippy autumn afternoon. Beetroot is now in season and like every autumn, we greet it with open arms. Beetroot has many benefits, most known for its stamina boosting vitamins and minerals - potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. I can also help relieve any digestive build up and with its powerful anti-oxidant properties, it gives skin a really healthy glow.
We’ve used warming spices including turmeric, the superfood of spices. Immune boosting and anti-inflammatory it can help to treat a wide variety of conditions from bowel discomfort to improving liver function. For more information on the variety of benefits, take a look here.
This soup is your autumn fix to help fight colds and flu. It's also naturally gluten and dairy free, plus being so easy to prepare, you’ll come back to it again and again.
- 500g beetroot (raw)
- 1 tin of coconut milk
- 500ml vegetable stock (organic)
- 2 garlic cloves, crushed
- 1 onion, roughly chopped
- 2 inches ginger
- 1 ½ teaspoon cinnamon
- ½ teaspoon turmeric
- 2 tbsp coconut oil
Chop the onion, ginger and garlic and add to the coconut oil in a large saucepan, cover and leave on a low-medium heat. Whilst the mix is sweating, peel and chop the beetroot into small pieces. Add the beetroot to the pan, add the cinnamon and turmeric and season with salt and pepper.
Boil the kettle and make up the stock and add ¾ straight to the pan. Add the coconut milk, cover again and bring to the boil. Once there for 2 minutes, return the heat to a gentle simmer.
Once the beetroot is soft, take off the heat and allow to cool slightly. Blend and then add more of the stock depending on your preferred consistency. Warm through again on the stove before serving.
A bowl of beets to beats the blues!