SCARY BEETROOT SOUP
Nick Baker
(First Class)
INGREDIENTS
•
2 medium beetroots
•
1 tablespoon olive or coconut oil
•
1 onion, chopped
•
2 cloves garlic, chopped/minced
•
1 teaspoon ginger, chopped
•
2 stalks celery, diced
•
600ml vegetable stock
•
Pinch of cumin
•
½ tsp English mustard
•
3 tablespoons coconut cream
METHOD
1. Boil beetroot with skin on for 30-45
minutes, until you can pierce with a sharp
knife.
5. Bring to boil and simmer until the
beetroot is soft enough to blend.
2. Cut off the ends and chop in pieces.
6. Put in blender with the cumin, mustard
and some salt and pepper.
3. Heat the oil and sauté onion, garlic and
ginger for 2 minutes.
7. Blend till smooth and then add the
coconut cream…
4. Add the beetroot, celery and vegetable
stock.
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