Tripple Beet And Three C’s Soup

The stunning colour of this soup is a result of the three different Beetroots, Candied, Yellow and regular, Purple. After sweating red onion, garlic and a hint of celery, I added the beetroot, then some chopped Celeriac; the freshness of the celeriac counteracts the earthiness of the Beetroot. Coconut milk, some freshly chopped Corriander and a large pinch of  Cayenne.  The bright red colour from the mixed Beetroots is stunning. Serve with a sprig of fresh Corriander.

Ingredients

1 Tblspn Coconut Oil
2 x Red Onions
2 x Cloves Garlic
6 Whole Beetroots (all varieties, various colours, Purple, Yellow & Candy)
1 x Stick Celery
1 x Celeriac
1 x Courgette
1 x can Coconut Milk (canned)
Sprig of fresh Lemon Thyme
Fresh Corriander
Pinch of Salt & Pepper
Pinch of Cayenne Pepper (opyional)
Squeeze of fresh Lemon Juice

Method

Chop all your vegetables roughly.

Heat the oil in a large plan and fry onions and garlic until clear.

Add all vegetables and herbs to saucepan, add a little water or liquid vegetable stock and simmer until veggies are softening.

Add coconut milk and cover and simmer for 20 minutes.

Add the fresh coriander, keeping a sprig to serve with.

Take off heat and blend. Check your seasoning and add lemon juice to taste.

Juicy Lucy’s Tip:

Beetroot can be a little earthy and gritty, but the lemon juice with the coconut milk and the corroander, create a really different freshness tot his soup.