Beetroot and pumpkin soup

Ingredients

• 500 ml of vegetable stock
• 1/2 pumpkin, medium
• 4 beetroots, medium
• 1 cinnamon stick
• 1 tbsp of coconut oil
• 1 onion
• 1 tsp nutmeg
• 1 tsp sea salt, preferably Celtic

Instructions

1. 1

   Peel and cut up the beetroot and pumpkin into bite size pieces

2. 2

   Sauté the onions in the coconut oil on a medium heat until they become translucent. Add the pumpkin, beetroot, nutmeg, salt and cinnamon to the pan. Sauté all the veggies for 5-10 minutes

3. 3

   Add the stock and bring it to a boil, then remove the pan from the heat and blend the mixture with a hand blender or food processor until the soup is smooth

4. 4

   Return the mixture to a medium heat and cook for another 10 minutes, then serve hot