A delicious and creamy detox cure soup that is packed with good for you ingredients. Easy to make, and full of nutrients. Naturally vegan and gluten-free. Serves 4 or more.
Course
Soup
Category
vegan
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings4
Calories256kcal
AutorElle
Ingredients
1 1/2tablespooncoconut oil
2medium onion,peeled and chopped
2medium beet,peeled and chopped
2large carrot,peeled and chopped
1/2sweet red pepper,seeded and chopped
5stalks celery,chopped
1/2fennel,chopped
1/2Habanero chili,or less
2thumbs ginger root,peeled and chopped
2cupsvegetable broth(500 ml)
2cupswater(500 ml)
1/2teaspoonsea salt,plus more to taste
200mlorganic coconut milk
Garnish with shaved radish,chia seeds, hemp seeds or other garnish of choice
Method
In a large deep pot, heat the coconut oil over a medium to medium-high heat.
Add the diced onions, carrot and celery and cook, stirring occasionally, for 5-7 minutes, until the onion is soft.
Add the rest of the vegetables, as well as the broth and water. Bring to a boil, then reduce to medium-low allowing the soup to gently simmer for around 35 minutes, or until the beetroot is tender.
Remove from the heat and using a hand-held immersion blender, purée the soup until smooth, then stir in the coconut milk. Return to the heat and warm through.
Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary. Note: If using a blender make sure the hole in the center of the lid is open to allow steam to escape.
Taste and season with salt, to taste. Serve into bowls, garnish as desired and enjoy!