Beetroot and red cabbage soup
(makes 4 servings)
INGREDIENTS
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1 red onion
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½ tsp celery seeds
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½ tsp fennel seeds
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2 garlic cloves
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350g raw beetroot (about 4)
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½ red cabbage
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1.5 litres vegetable stock
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Handful fresh chives
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1 cup coconut cream
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1 celery stick
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1 carrot
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Salt
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Olive oil
METHOD
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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
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To a large pot add the fennel seeds, celery seeds, chopped garlic cloves, and vegetable stock
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Next slice the beetroot and the cabbage into small pieces and add them to the large pot, season with salt and pepper
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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
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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
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Serve out in bowl with a swirl of yoghurt/coconut cream on the top, sprinkled with chopped chives
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Enjoy the goodness!