Beetroot Soup

Ingredients

• 800 g beetroot, peeled and chopped
• 1 medium onion, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 stick of celery, chopped
• 2 garlic cloves, peeled and crushed
• 5 allspices
• 3 bay leaves
• Himalayan salt and freshly ground black pepper
• Juice from 1 lime
• 400 ml can coconut milk
• 2 medium beetroots
• Fresh coriander/cilantro

Instructions

1. 1

   First prepare beetroots for topping: Wrap 2 beetroots...: First prepare beetroots for topping: Wrap 2 beetroots in foil and bake in the oven at 190°C for about 1 hour or until tender. Remove the beetroots from the oven and let them cool, then peel them, chop and put aside.

2. 2

   Place all chopped vegetables, bay leaves and allspices...: Place all chopped vegetables, bay leaves and allspices in a large pot. Pour in water ( just to cover the vegetables) and cook covered on a medium heat for around 45 minutes or until vegetables are soft.

3. 3

   Remove the pot from the heat and pick...: Remove the pot from the heat and pick out all bay leaves and allspices from the soup. Then using a hand blender, blend the soup until smooth. Add lime juice, coconut milk and heat the soup just to boil, then remove from the heat. Season with salt and pepper to taste.

4. 4

   Serve the soup with chopped baked beetroot and...: Serve the soup with chopped baked beetroot and freshly cut coriander.