Beetroot, Carrot & Ginger Soup with Spiced Pumpkin Seeds
Beetroot has to be one of my favourite foods to cook with due to its colour, flavour, versatility, and impressive nutrient content! They are abundant in the shops at the moment, so stock up and make a big batch of this nourishing soup with a kick of medicinal ginger. and anti-inflammatory turmeric. A perfect lunch with a chunky slice of fresh sourdough!
Servings: 4
Time: 40 minutes
Ingredients
3 tbsp coconut oil or olive oil
1 large white onion, peeled and diced
3 garlic cloves, peeled and minced
2 tbsp ginger root, peeled and grated
1 tsp fresh turmeric root, peeled & grated
3 medium-sized beetroot, cut into cubes
2 carrots, peeled and sliced
750ml good quality vegetable stock
100ml plant-based milk
salt & freshly ground black pepperTo serve:
pumpkin seeds, roasted in spices eg turmeric, cinnamon, cumin, paprika
swirl of natural or non-dairy yoghurt
fresh sourdough
Method
In a heavy-bottomed pan, melt the coconut oil over low heat and add the onion, Sauté for 5 minutes then add the garlic, ginger and turmeric and cook for another 5 minutes, being careful not to burn.
Add the beetroot, carrots, and stock and bring to boil. Turn down the heat and simmer for 20-30 minutes until the beetroot and carrots are cooked through.
Allow to cool a little then pour into a high-speed blender or food processor along with the plant-based milk, salt and pepper.
Blend until smooth and creamy and season to taste. Transfer back into the pan to heat up if serving straight away.
Pour into four bowls and serve with a sprinkle of spiced roasted pumpkin seeds, a swirl of yoghurt and a chunky slice of sourdough. This will keep for up to five days in the fridge or it freezes amazingly.