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 spice. I adore curries and creamy, exotic flavours, and so as soon I got my hands on the new Root Collectives juices (the beet is flavoured with ginger and lime), I felt inspired to create a more interesting soup.
The result is this delicately-spiced Creamy Beetroot and 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 the Christmas 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 use it over this festive period is for 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 and Ginger Soup
- Serves 4-6
- 1 tbsp Lucy Bee coconut oil
- One red onion, finely chopped
- One red chilli, de-seeded and sliced
- 3 cloves garlic, crushed and minced
- 2 tsp – 1 tbsp minced ginger) (to taste)
- 1/2 tsp turmeric (optional)
- 4 roasted (or cooked) beetroot, skins removed and chopped
- 2 – 2.5 cups vegetable stock
- One bottle Roots Collective Sweet Beet juice (or add another cup of stock)
- 1 can coconut milk
- 1 tsp coconut sugar or honey (optional, but recommended)
- Juice of one lime
- Salt and pepper, to taste
- Lime juice and coriander, to serve
- 4 tbsp Co-Yo, to serve
- Start by heating your coconut oil on a low to medium heat until it’s melted. Tip in the onions and garlic and fry until slightly translucent, around 4-5 minutes, stirring often. Add in the ginger, chilli and optional turmeric, give it a good stir, and cook for a further few minutes until fragrant.
- Add the beets and the stock (add more or less stock according to how thick you like your soup to be) and bring to the boil, before reducing the heat and simmering for ten minutes to allow the flavours to develop. Stir in the coconut milk, Roots juice, lime juice and sweetener, then place in a blender and blitz until completely smooth. Season to taste and serve with freshly-squeezed lime juice, dollops of coconut yoghurt and fresh coriander.