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Beetroot and red cabbage soup

(makes 4 servings)


  • 1 red onion

  • ½ tsp celery seeds

  • ½ tsp fennel seeds

  • 2 garlic cloves

  • 350g raw beetroot (about 4)

  • ½ red cabbage

  • 1.5 litres vegetable stock

  • Handful fresh chives

  • 1 cup coconut cream

  • 1 celery stick

  • 1 carrot

  • Salt

  • Olive oil



  1. Peel and chop the onion, carrots and celery and add to a large frying pan with olive oil and cook for 10 minutes until soft

  2. To a large pot add the fennel seeds, celery seeds, chopped garlic cloves, and vegetable stock

  3. Next slice the beetroot and the cabbage into small pieces and add them to the large pot, season with salt and pepper

  4. Bring to a boil and simmer on medium heat for half an hour, but half way through add the previously cooked mixed onions, carrots and celery

  5. Once everything is soft and cooked, turn off the heat and add the coconut cream, and using a blender, blend in batches until smooth, I also add a little water while doing this because it can be quite thick, but it depends on your preference as to how thick you would like it

  6. Serve out in bowl with a swirl of yoghurt/coconut cream on the top, sprinkled with chopped chives

  7. Enjoy the goodness!

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