Beetroot soup

By: Lucy Bee
From: Coconut Oil: Nature’s Perfect Ingredient
Serves: 4

It’s easy to see why soups are so popular in the cold winter months – comforting, incredibly nourishing and satisfying, and quick and easy to make. I adore all kinds of soups but have a particular soft spot for this beetroot one. Not only does its colour make it look beautiful, it’s also full of nutrients and minerals, including potassium, magnesium and iron, as well as antioxidants and soluble fibre.

Ingredients

Quantity	Ingredient
1 tablespoon	lucy bee coconut oil, plus extra to finish
1	onion, chopped
2	garlic cloves, chopped
750g	cooked beetroot, chopped, (or start from raw, see Tip)
500ml	hot vegetable stock
1 tablespoon	freshly grated horseradish
or 2 tablespoons	good-quality horseradish sauce, from a jar (optional)

To serve

Quantity	Ingredient
	greek yoghurt
	chopped chives

Method

Melt the coconut oil in a pan, add the onion and garlic and cook over a medium heat for a few minutes until translucent. Add the beetroot and stock and simmer, covered, for 20 minutes.
Pour into a blender and blitz until smooth. Tip back into the saucepan and stir in the horseradish, if using, and then a little extra coconut oil for a lovely, creamy finish. Pour into bowls and top with a dollop of yoghurt and some chopped chives.

Tip

If cooking the beetroot from raw, leave them unpeeled and wash thoroughly. Place in a large pan of water, bring to the boil and then simmer for 30–60 minutes, depending on the size of the beetroot, until soft when pierced with a sharp knife. Leave to cool, then peel.

Tags:: coconut oil; healthy

Beetroot soup

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