Ingredients
- 1 1/2 tablespoon coconut oil
- 2 medium onions, peeled and chopped
- 5 stalks celery, chopped
- 2 large carrot, peeled and chopped
- 2 medium beetroot (red or yellow), peeled and chopped
- 1/2 sweet red pepper, seeded and chopped
- 1/2 fennel bulb, chopped
- 1/4-1/2 Habanero chili, (or less, as they are spicy!)
- 2 thumbs ginger root, peeled and chopped
- 2 cups vegetable broth (500 ml)
- 2 cups water (500 ml)
- 1/2 teaspoon sea salt, plus more to taste
- 200 ml organic coconut milk
- Garnish with shaved radish, chia seeds, hemp seeds or other garnish of choice
Instructions
- 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, ensure the center hole in the lid is open to allow steam to escape. Cover the hole with a folded kitchen towel and hold it firmly while blending to prevent splatters.
- Taste and season with salt, to taste. Serve into bowls, garnish as desired and enjoy!
Nutrition
Notes
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