Now that the temperature has slowly started to drop, I’m definitely feeling in the mood for huge bowlfuls of soup.
There’s just something so comforting about cradling a warm bowl of soup between your hands, isn’t there? A true hug in a mug – and the perfect antidote for a rainy and grey afternoon.
While I love simple and classic flavours of soup, I am a huge lover of vibrant colours and more interesting flavours, so I felt inspired to create this beauty Roast Beetroot, Apple & Ginger Soup.
Perfect for a rainy day, especially when dished up with huge slabs of freshly-baked sourdough bread, slathered with butter.
Happily, this soup is wonderful to eat with party season just around the corner. You see, beetroot can work all sorts of wonders on the body since it’s full of fibre, vitamins (A and C), iron, folate, calcium and potassium.
However, the main reason I like to make huge pan fulls is this: it helps to trigger the liver’s detoxification processes, which makes it perfect for eating if you’re planning to enjoy a festive drink or two! It also contains betaine, which is a special nutrient known to help fight inflammation. Pair that with the turmeric used in the soup, and you’re onto a winner!
Anyway, my geekiness aside, my point is this: you need beetroot soup in your life!
Creamy Beetroot, Apple and Ginger Soup
- Serves 4-6
- 1 tbsp oil
- One onion, finely chopped
- 500g peeled and roasted beetroot, chopped (I roasted at 200C for 30 minutes)
- 2 bay leaves
- One small chunk ginger (I used one inch), peeled and grated
- 1 to 2 apples – to taste – cored (I left peel on)
- Two cups vegetable stock
- One cup full-fat coconut milk
- Dash lemon juice
- To serve – coconut yoghurt, fresh herbs (dill works best), crusty bread
- Start by heating your coconut oil on a low to medium heat until it’s melted. Tip in the onions and fry until slightly translucent, around 4-5 minutes, stirring often. Add in the ginger and apple, give it a good stir, and cook for a further few minutes until fragrant.
- Add the roasted beets, stock (add more or less stock according to how thick you like your soup to be), bay leaves and heat through, before reducing the heat and simmering for ten minutes to allow the flavours to develop.
- Place in a blender along with the lemon juice and coconut milk and blitz until completely smooth. Season with salt and cracked black pepper to taste, heating through once more if needed, then serve with dollops of coconut yoghurt and fresh herbs.